Spinach and Mushroom Omelette

Ingredients

Olive oil

1 tablespoon

Salt

to taste

Black pepper

to taste

Shredded cheese (e.g., cheddar or mozzarella)

1/2 cup

Mushrooms, sliced

1 cup

Fresh spinach, roughly chopped

2 cups

Eggs

4 large

Instructions

1. In a non-stick skillet, heat the olive oil over medium heat until shimmering.
2. Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
3. Stir in the chopped spinach and cook for an additional 2 minutes, or until the spinach wilts down.
4. In a bowl, crack the eggs and whisk them together with salt and pepper until well blended.
5. Pour the whisked eggs into the skillet, ensuring they evenly coat the spinach and mushrooms. Cook for 2-3 minutes, or until the edges begin to set.
6. Sprinkle the shredded cheese over one half of the omelette.
7. Gently fold the other half of the omelette over the cheese, creating a half-moon shape.
8. Continue to cook for another 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
9. Carefully slide the omelette onto a plate and serve hot, garnished with additional pepper or fresh herbs if desired.