📖 Instructions

1. First, prep your ingredients! Wash and roughly chop the spinach. Clean and slice the mushrooms. Grate the cheese if using. Crack those eggs into a bowl—I usually use a medium-sized bowl—and give them a good whisk with a fork or whisk until light and frothy. Season with salt and pepper to taste. Add a dash of milk or cream for extra fluffiness if you like (I always do!).
2. Next, heat your pan! Place your nonstick skillet over medium heat. Add a tiny bit of butter or oil to lightly grease it. You want it hot enough but not so hot that it burns the eggs immediately.
3. Now, sauté the veggies! Add the mushrooms to the hot pan, and sauté them for about 3-4 minutes until they start to soften and release their moisture. Then, toss in the spinach and cook for another 1-2 minutes, until it wilts but still has a little bit of color. Don't overcook the spinach; it'll get too mushy.
4. Time for the eggs! Pour the whisked eggs into the pan with the mushrooms and spinach. Let them cook undisturbed for about a minute, or until the edges start to set. This is when the magic happens; the base starts to firm up, creating the structure of your omelette.
5. Almost done! Using a spatula, gently lift the edges of the cooked egg and tilt the pan to allow the uncooked egg to flow underneath. Continue doing this until most of the egg is cooked but the top is still slightly wet—that way it stays super fluffy. This will usually take about 3-4 minutes.
6. Cheese time! If you are using cheese, sprinkle it evenly over the omelette during the last minute of cooking. The residual heat will melt it perfectly.
7. Serve and enjoy! Carefully slide the omelette onto a plate. Garnish with fresh herbs like chives or parsley if you’re feeling fancy. Serve immediately and savor that deliciousness! Mmm!