Spinach Mushroom Omelette

Ingredients

• 1 cup Baby Spinach
• 1 cup Button Mushrooms (fresh, finely sliced, equivalent 4-5 medium mushrooms)
• 3 teaspoons Butter
• 1 Small Garlic Cloves (peeled, crushed)
• 2 large Eggs (beaten)
• 2 teaspoons Olive Oil
• 1/4 teaspoon Salt (divided)
• 1/4 cup Shredded Mozzarella (or Grated Parmesan)
• 1 pinch Chilli Flakes (or ground pepper)

Instructions

1. 1

   Crack and beat the eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the vegetables.

2. 2

   Heat a non-stick skillet over medium heat, warm butter. When hot, add mushrooms slices, crushed garlic a pinch of salt and pepper.

3. 3

   Stir fry for about 1-2 minutes, until the mushrooms are roasted and fragrant. Stir in spinach and keep cooking until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.

4. 4

   Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.

5. 5

   Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.

6. 6

   When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.

7. 7

   Once the middle of the omelette starts to set, sprinkle the shredded mozzarella on one half of the omelette and top with cooked spinach and mushrooms.

8. 8

   Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.

9. 9

   Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.