I am obsessed with pizza, in fact I actually think I should have been born Italian, as I consider myself to be something of a connoisseur. By no means is this recipe supposed to be a substitute for the delicious doughy delights of real Italian pizza. However, the flavours are almost identical and I promise that you will be pleasantly surprised by its similarities.
2 tsp olive oil
½ small onion, chopped
4 cherry tomatoes, chopped
3 mushrooms, chopped
a pinch of dried Italian herbs
2 large eggs and 1 egg white, lightly beaten
30g low-fat feta cheese
a handful (about 20g) of watercress, to serve
Heat the olive oil in a frying pan, add the onion and cook until golden.
Add the tomatoes, mushrooms and dried herbs and cook for 2 minutes.
Transfer the cooked vegetables to a plate or dish and return the pan to the heat.
Pour in the beaten eggs and allow to cook until just set, then add the cooked vegetables to one half of the omelette and crumble over the feta.
Fold over the other side of the omelette, remove from the heat and leave in the pan for 2 minutes, to cook further.
Slide the omelette onto a plate, taking care, as you want to protect its Instagram-photo worthiness!
Sprinkle over some sea salt and serve with the watercress leaves.
Recipe extract from The Vertue Method by Shona Vertue, published by Yellow Kite, £20
Photography: Helen Cathcart