Spinach Mushroom Omelette

Ingredients
3 large eggs
1 tbsp milk or cream
1 tbsp butter or olive oil
1/2 cup mushrooms, sliced
1 cup fresh spinach
1/4 cup shredded mozzarella, cheddar, or feta
Salt, to taste
Black pepper, to taste
1 tbsp chopped chives or parsley
Instructions
Whisk eggs
In a bowl, whisk together eggs, milk, a pinch of salt, and black pepper.
Cook vegetables
Heat butter in a nonstick skillet over medium heat. Add mushrooms and cook until browned, about 4–5 minutes. Add spinach and cook until wilted, about 1 minute.
Add eggs
Push vegetables slightly to spread evenly, then pour in the eggs. Tilt the pan so the eggs cover the surface.
Add cheese
When the eggs are mostly set but still a little soft on top, sprinkle cheese over one half.
Fold omelette
Fold the other half over the filling. Cook 30–60 seconds more until the cheese melts.
Serve
Slide onto a plate and top with chopped chives or parsley.
Optional extras
Garlic
Onions
Bell peppers
Parmesan
A pinch of chili flakes
Tips
Use low to medium heat so the omelette stays tender.
For a fluffier omelette, whisk the eggs really well and add a splash of milk.