Vegetable omelette with bread

Dice 1 medium red bell pepper and slice 2 small spring onion.

Whisk 6 medium eggs with 50 ml milk and 1/2 tsp salt.

Melt 1 tbsp butter in a large pan and cook the pepper and spring onion for 2 minutes. Add 50 g spinach and let it wilt.

Pour in the egg mixture and sprinkle 60 g grated cheese on top. Cook over medium heat until set, 5–6 minutes.

Cut the omelette in two and serve with 4 slices wholegrain bread.