Herb omelette with mushrooms

Pan-fry 75g button mushrooms (thinly sliced) in a pan lightly sprayed with oil until golden. Add 2 tablespoons water and cook until tender. Transfer to a plate. Whisk 2 eggs and 2 tsp finely chopped fresh chives in a bowl. Season with salt and pepper. Respray cleaned pan with oil and pour in egg mixture. Cook until base of omelette is set. Using a spatula, draw edges of omelette into the centre and allow uncooked mixture to run underneath. Continue until nearly set. Sprinkle half the omelette with mushrooms and 1 tbs reduced-fat grated cheddar cheese. Fold to enclose filling. Serve with 1 x 35g slice wholegrain bread.