Garden Vegetable Omelette for Two

Wash and prep the vegetables. Grate or finely dice the zucchini, dice the red paprika, and halve the cherry tomatoes. If using frozen spinach, ensure it is thawed and squeezed dry.

In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

Heat the butter in a large non-stick skillet over medium heat. Add the red paprika and zucchini and sauté for 5 min until softened.

Add the spinach and cherry tomatoes to the pan. Stir for 2 min until the spinach is wilted and the tomatoes are slightly softened. Spread the vegetables evenly across the pan.

Pour the whisked eggs over the vegetables. Reduce the heat to medium-low. Use a spatula to gently lift the edges, allowing the raw egg to flow underneath. Cook for 4 min or until the bottom is golden and the top is almost set.

Sprinkle the cheese over one half of the omelette. Carefully fold the other half over the cheese. Cover the pan with a lid for 1 min to melt the cheese completely.

Slide the omelette onto a large plate to share and serve immediately.