Cut the onion and peppers into 1cm squares.
Heat the oil in a large non-stick frying pan over a medium heat and gently sweat the peppers and onions until soft – about 20 minutes.
Shred the spinach and stir into the vegetables until wilted.
Beat the eggs, together with water, turmeric salt and pepper.
Pour over the vegetables and mix well.
Cook over a medium low heat until the egg mixture has almost set.
Finish off under a hot grill to brown to the top.
Allow to cool slightly in the pan before turning out onto a plate.