2. In a bowl, add 4 eggs, 1-2 tbsp milk, salt to taste and black pepper powder to taste, whisk it and set aside.

3. In a small frying pan, add 1 tsp olive oil, 1/2 a chopped onion, 1 tbsp julienned green bell pepper, 1 tbsp julienned yellow bell pepper and handful of small leaves of spinach, sauté for 1 minute.

4. Add 4-5 halved cherry tomato, salt and black pepper powder to taste, give it a good mix and set aside.

5. In a frying pan, add 1 tbsp olive oil and eggs mixture, cook until omelette is almost set but still creamy and moist on top.

6. Sprinkle 1/2 tsp dried oregano and fill stir fried vegetable over half of each omelette.

7. Add 1 tbsp chopped olives, 2 tbsp feta cheese (optional) and sprinkle chopped coriander leaves.

8. With spatula, fold unfilled half over filling. cook for about 30 seconds and plate the omelette.