"A very quick and easy meal to make ahead for a packed lunch or serve hot straight from the pan." - Jo Gray\nPacked with protein and fibre. Serve hot or cold.\nServes: 4Prep Time: 5 minsCook Time: 10 mins \n\n \nINGREDIENTS\n3 free range eggs\n1 tsp mixed herbs\n30g feta cheese\n40g ricotta cheese\n30g baby spinach leaves\n300g mushrooms sliced and chopped\n1 small red onion chopped\n2 fat cloves of garlic crushed\nCoconut oil\nSea salt and freshly ground black pepper\n\n \nMETHOD\nCrack the eggs into a bowl and whisk.\nHeat a non-stick medium-sized frying pan, melt the coconut oil.\nAdd the garlic, mushrooms and seasoning, quickly sauté the mushrooms until soft. Add in the spinach and the seasoning.\nOnce the spinach has cooked down a little, add in the ricotta cheese.\nMix to combine with the spinach. Now add in the egg mixture and with a spatula draw in the mixture into the centre to make sure the egg is cooking through and the liquid is getting less.\nOnce all the liquid has disappeared top with the feta cheese.\nPlace the pan under the grill to brown the top – making sure not to over brown the cheese!\nThe omelette pizza will fluff up so be careful it’s not too close to the top of the grill.\nOnce golden brown it’s ready to eat - a great one pan meal!