Mushroom and spinach omelette

Lightly spray a saucepan with the cooking spray, add the mushrooms and fry for 3 minutes until tender. Add a splash of water, if needed, to prevent the mushrooms from sticking to the pan. Stir in the spinach, mixing until it starts to wilt and then add the soft cheese and nutmeg. Remove from the heat and set aside. Have a warm plate to hand, ready for the finished omelette. Place a small non stick frying pan 18–20 cm (7–8 inches) in diameter over a medium heat. Spray with the cooking spray. Beat the eggs with 1 tablespoon cold water and season with pepper. Pour the mixture into the pan and leave for about 15 seconds or until just beginning to set around the edges. Use a wooden fork or spatula to start to draw the setting edges of the omelette into the centre. Tilt the uncooked egg mixture into the gaps, to give a lightly ruffled appearance. When almost all the free-running egg has set, continue to cook the omelette until the underside is golden brown. The omelette is ready to fill when the top is set, but still looks slightly soft and shiny. Place the filling on one side of the omelette then use a wooden spatula to flip the other half over the filling. Slide out on to the warmed plate and eat immediately.