Spinach omelette

Heat 1 tsp olive oil in a small frying pan over high heat. Cook 2 eggs (lightly beaten) for 1 minute or until nearly set. Top half with 20g reduced-fat cheddar (grated) and ½ cup wilted baby spinach leaves. Fold over to enclose filling. Season and serve with 1 slice high-fibre wholegrain bread (toasted). Have with ½ cup (125ml) skim milk for tea or coffee.