Creamy Mushroom and Spinach Omelette

Ingredients

• 3 large eggs
• 2 cups fresh spinach
• 1.5 cups mushrooms, sliced
• 2 oz cheddar cheese, shredded
• 2 tbsp butter
• 1 clove garlic, minced
• salt and pepper to taste

Method

1. Heat 1 tbsp butter in a skillet; sauté mushrooms and garlic until golden, add spinach and wilt; set aside.
2. Whisk eggs with salt and pepper; melt remaining butter in a non-stick pan over medium heat.
3. Pour eggs in, let them set slightly, add mushroom-spinach filling and cheese to one half, fold, and cook until eggs are fully set and no longer runny, then slide onto plate.