Feta & Red Pepper Omelette

Crack eggs into a bowl and whisk with water and a pinch of salt and pepper.

Heat oil in a small non-stick frypan over medium-low heat, add red pepper and cook for 2-3 minutes until soft, then remove from pan and set aside. Without wiping out pan, add egg mixture and allow to cook for a minute before gently pushing mixture in from the edges with a spatula and folding until eggs are almost cooked.

Add feta and most of the red pepper (reserving some for garnish) and cook another 2-3 minutes. Flip half the omelette over and cook for another 30 seconds.

At the same time toss lentils, spinach, tomatoes and lemon juice together and season with salt and pepper.

Divide omelette and salad between plates to serve. Top omelette with chives (if using) and remainder of the peppers.