Spinach, tomato, capsicum, and feta omelette  

Crack eggs into a mug and mix together with a fork.

Heat fry pan over high heat with the olive oil in it and when hot add capsicum and tomato and fry for 1 minute, stirring regularly and season with salt and pepper.

Reduce heat to medium, add eggs to the fry pan, place a lid over the fry pan and cook for approximately 2 minutes or until eggs look cooked on top.

Remove from pan cover half the omelette with spinach leaves, sprinkle with feta and fold the omelette in half covering the spinach and feta.

Serve with wholegrain toast or eat it straight up, if that's how you like your omelettes.