Prepare the Ingredients: Wash and pat dry the spinach, mushrooms, and cherry tomatoes. Slice the mushrooms, halve the cherry tomatoes, and grate the cheddar cheese. Set them aside.

In a mixing bowl, crack 2 large eggs per person (total 12 eggs for 6 servings). Add 10 ml of milk to each 2-egg mixture (total 60 ml for 12 eggs). Whisk together until well combined. Season with salt and pepper to taste.

Heat some butter or olive oil in a non-stick frying pan over medium heat. Add mushrooms and sauté for about 3-4 minutes until tender. Add the spinach and continue to cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove and set aside.

Heat a little more butter or olive oil in the frying pan. Pour in one portion of the egg mixture (2 eggs), spreading it evenly across the pan. Cook for about 1-2 minutes until the edges start to set.

Add a portion of cooked spinach and mushrooms, some halved cherry tomatoes, and about 20 g of cheddar cheese to one half of the omelette. Fold the other half over the fillings and cook for another 1-2 minutes until the cheese melts and the omelette is fully set. Remove from the pan and keep warm.

Repeat the process for the remaining egg mixture and fillings to make a total of 6 omelettes.

While the omelettes are being cooked, toast the whole-grain bread slices. Serve each omelette with a slice of toast on the side.