Spanish Omelette

Method

1. Cut tomato in half and squeeze out the seeds and liquid. Dice tomatoes.
2. Wash mushrooms and spinach. Heat half the oil in a non-stick pan and cook mushrooms for 3 minutes. Transfer mushrooms to a bowl. Add spinach to pan and cook until wilted. Transfer spinach to a colander.
3. Beat eggs in a bowl and season with salt and pepper.
4. Heat remaining oil in a 20 cm (approximately) non-stick frying pan. Add beaten eggs and diced tomato. Allow the eggs to set in the pan for about 10 seconds before stirring the eggs for a few seconds using a flat wooden spoon. Spread the mushrooms and spinach over the omelette and gently press the vegetables in a little. Sprinkle with chives and continue to cook until the egg is all set.