Step 1

Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.

Step 2

Meanwhile, beat the eggs and add a good grind of pepper and the parsley.

Step 3

Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.

Step 4

Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately.