Step 1Place capsicums, spring onions, mushrooms and baby spinach in a microwave-safe dish that has a lid. Microwave on high for 2 minutes or until vegetables are tender.
Step 2Meanwhile, cut a large circle of baking paper to line the base of a 30cm frying pan. Set pan over a medium heat. Whisk half of the eggs and half of the curry powder with 2 tablespoons of water in a medium-sized bowl until well combined. Pour egg mixture over paper into centre of pan, tilting pan carefully so egg mixture spreads to the edge. Cook for 5 minutes or until egg is almost set.
Step 3Distribute half of the vegetables evenly over one half of the egg mixture. Scatter half the cheese over vegetables. Once egg mixture has set, flip filling-free egg side over vegetables to form a semicircle omelette. Cook for 2-3 more minutes or until cheese melts.
Step 4Slide omelette out of pan and carefully peel off baking paper; discard paper. Place omelette on a plate. Make second omelette with remaining ingredients.
Step 5Cut each omelette in half and serve with wholegrain sourdough toast.