Quick vege omelette

1 Place capsicums, spring onions, mushrooms and baby spinach in a microwave-safe dish that has a lid. Microwave on high for 2 minutes or until vegetables are tender.

2 Meanwhile, cut a large circle of baking paper to line the base of a 30cm frying pan. Set pan over a medium heat. Whisk half of the eggs and half of the curry powder with 2 tablespoons of water in a medium-sized bowl until well combined. Pour egg mixture over paper into centre of pan, tilting pan carefully so egg mixture spreads to the edge. Cook for 5 minutes or until egg is almost set.

3 Distribute half of the vegetables evenly over one half of the egg mixture. Scatter half the cheese over vegetables. Once egg mixture has set, flip filling-free egg side over vegetables to form a semicircle omelette. Cook for 2-3 more minutes or until cheese melts.

4 Slide omelette out of pan and carefully peel off baking paper; discard paper. Place omelette on a plate. Make second omelette with remaining ingredients.

5 Cut each omelette in half and serve with wholegrain sourdough toast.