1

Set a large nonstick frying pan over a medium heat. Add the chorizo and cook, stirring, for 4-5 minutes or until it is just turning golden and has released its fat. Remove from the pan using a slotted spoon and set aside on a plate lined with kitchen paper. Add the mushrooms to the pan and cook over a medium-high heat for 4-5 minutes until tender. Remove and set aside.

2

Wipe the pan clean using kitchen paper, mist with cooking spray and return to the heat. Whisk the cheese into the eggs, then season. Pour the eggs into the pan and swirl the pan so the eggs cover the base. Cook for 3-5 minutes until the base is set.

3

Scatter the chorizo, mushrooms and spinach over half the omelette. Fold the omelette over the filling and cook for a further 2 minutes until the egg is cooked and the filling is heated through.