<p>This tasty breakfast is full of nutrients, providing the benefits of protein from eggs, antioxidants from mushrooms and spinach, and fibre from cherry tomatoes and snow pea shoots. The addition of extra virgin olive oil provides healthy fats, making this dish not only delicious but also beneficial for overall health.</p><h4>Method</h4><p><strong>Step 1. </strong>Preheat the oven to 170°c (fan). Dab a little olive oil in 2 sections of a muffin tray to heat whilst preparing</p><p><strong>Step 2. </strong>Whisk eggs together with salt and pepper to taste</p><p><strong>Step 3. </strong>Add the olive oil to a small frying pan, sauté &nbsp;the diced mushrooms, tomatoes and spring onion (as well as chilli flakes if you like a little bit of heat)</p><p><strong>Step 4. </strong>Add spinach to the pan to wilt</p><p><strong>Step 5. </strong>Add the sautéd ingredients into the bowl with the eggs and stir gently to combine</p><p><strong>Step 6. </strong>Add the combined mixture to a muffin tray to make two mini omelettes</p><p><strong>Step 7. </strong>Bake in the preheated oven for 15-20 minutes until the middle is just set</p><p><em><strong>Chef Gino's Top Tip: </strong>Add an extra dimension to your mini omelettes by adding some fresh herbs to the mixture before baking. Our favourite is basil for an Italian twist.</em></p>