Spinach Mushroom Omelette

Chop spinach and slice mushrooms. Mince garlic. Shred cheese if not pre-shredded.

Heat 1/2 tbsp butter in the skillet over medium-high heat. Add mushrooms and cook 3–4 minutes until golden. Add garlic and cook 30 seconds.

Stir in spinach and cook 1–2 minutes until wilted. Season with salt and pepper. Transfer to a plate.

Whisk eggs with a pinch of salt and pepper in a bowl.

Reduce heat to medium. Add remaining 1/2 tbsp butter to the skillet. Once foaming, pour in eggs and let sit for 10 seconds without stirring.

Using a spatula, gently push cooked egg toward the center, tilting the pan so uncooked egg flows to the edges. Cook until the top is mostly set but still slightly wet, about 2–3 minutes.

Distribute mushroom-spinach mixture and cheese over one half of the omelette.

Fold omelette in half over the filling. Slide onto a plate and serve immediately.