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What you'll need

Serves 2

  • 4 large eggs
  • 100g feta cheese (crumbled)
  • 6 slices of lean cooked bacon (diced, all visible fat removed before cooking)
  • 200g baby spinach
  • 2 teaspoons olive oil
  • 20g button mushrooms

The easy bit

  1. Break eggs into a bowl and whisk together.
  2. Add some oil to a frying pan, heat gently for 1 minute then add the egg mixture. When the omelette is nearly set, add the spinach, mushrooms, bacon and the feta cheese and cook for a further minute.
  3. Fold omelette and serve with tomato salad drizzled with balsamic vinegar.
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