Healthy Mushroom and Spinach Omelet

Ingredients

• Salt
• Eggs
• Egg
• Pepper
• Cooking oil
• Mushrooms
• Tomatoes
• Spinach leaves

Directions

1. Warm a large nonstick skillet over medium heat. Once the pan is hot, add cooking oil and tilt the pan to coat it. Stir in the mushrooms and cook for 1 minute. Add the spinach leaves, then continue cooking until the mushrooms have softened and the greens have wilted. Sprinkle with salt and pepper, transfer the mixture to a plate, and set it aside.
2. Season the whisked eggs with salt and pepper. Clean out the skillet, then place it back over medium heat. When it is hot again, add cooking oil and swirl to coat. Pour in the eggs and cook until the underside is only just set. Slide a spatula around the sides and underneath the egg to release it from the pan.
3. Turn the omelet over, then spoon the mushroom and spinach mixture onto one half. Add the cheese and fold the other half over the filling. Continue cooking until the omelet is done all the way through and the cheese has melted. Finish with fresh tomatoes on top.