Spinach Mushroom Omelette

Ingredients3 large eggs1 tbsp milk or cream1 tbsp butter or olive oil1/2 cup mushrooms, sliced1 cup fresh spinach1/4 cup shredded mozzarella, cheddar, or fetaSalt, to tasteBlack pepper, to taste1 tbsp chopped chives or parsleyInstructionsWhisk eggsIn a bowl, whisk together eggs, milk, a pinch of salt, and black pepper.Cook vegetablesHeat 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 eggsPush vegetables slightly to spread evenly, then pour in the eggs. Tilt the pan so the eggs cover the surface.Add cheeseWhen the eggs are mostly set but still a little soft on top, sprinkle cheese over one half.Fold omeletteFold the other half over the filling. Cook 30–60 seconds more until the cheese melts.ServeSlide onto a plate and top with chopped chives or parsley.Optional extras GarlicOnionsBell peppersParmesanA pinch of chili flakesTipsUse low to medium heat so the omelette stays tender.For a fluffier omelette, whisk the eggs really well and add a splash of milk.Kitchen ingredient organizer