Mushroom, feta and thyme omelette

Heat 1 teaspoon of the oil in a small non-stick frying pan, add mushrooms,
saut?? until tender, then stir in semi-dried tomatoes and thyme and transfer
mixture to a bowl.


Whisk eggs and water together in a bowl. Heat remaining teaspoon of oil in
the same frying pan.


Pour egg mixture into heated frying pan and cook over a medium heat,
drawing edges of mixture toward centre so that unset mixture flows to the
edge of pan.


When omelette is almost set, sprinkle saut??ed mushroom mixture and crumbled
feta over half the omelette, season with pepper, then flip unfilled side
over filling.


Stand over a low heat for a further minute to allow filling to heat through.


Slide omelette onto a serving plate. Serve with spinach.