Mushroom & tomato omelette

Instructions

1. Mist a nonstick frying pan with calorie controlled cooking spray and put over a medium-high heat. Add 100g halved button mushrooms and cook for 4-5 minutes until golden, then add 100g halved cherry tomatoes and 2 chopped garlic cloves. Cook for 1-2 minutes, then stir through 1 tablespoon roughly chopped fresh basil and season to taste.
2. Transfer the mixture to a bowl, cover and keep warm. Wipe the pan clean. In a small bowl, combine 3 eggs and 1 tablespoon roughly chopped fresh basil, then season to taste.
3. Mist the pan again and put over a medium heat. Pour in the egg mixture and tilt the pan so the base is covered. Allow the eggs to set, then push the cooked edges into the centre using a spatula, letting any uncooked egg run into the gaps. Repeat until the centre is almost fully set.
4. Fold the omelette in half, then spoon over the veg mixture and scatter over some extra fresh basil to serve.