Vegetable Omelette

• 3 eggs
• 1 tomato, chopped
• ¼ onion, chopped
• A handful of spinach
• 1 teaspoon olive oil
• Salt and pepper

A three-egg omelette with tomato, onion and spinach.

Method

1. Soften the onion in the oil, then add the spinach and tomato for 1 minute.
2. Pour in the beaten, seasoned eggs.
3. Cook on a medium heat for 3 to 4 minutes, fold and serve.

Tips

• Serve with bread or plantain for a bigger breakfast.