Cheesy Spinach and Mushroom Omelette

Instructions

1. 1

   Crack the eggs into a large bowl, add milk, salt, and black pepper, and whisk until well combined.

2. 2

   Thinly slice the mushrooms and onion.

3. 3

   Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add sliced onions and mushrooms to the pan and sauté for 5-7 minutes until softened.

5. 5

   Add baby spinach to the pan and cook for an additional 2 minutes until wilted, then remove vegetables from the pan and set aside.

6. 6

   Wipe the pan clean and add the remaining tablespoon of olive oil, heating over medium-low heat.

7. 7

   Pour half of the egg mixture into the pan, cooking until the edges set.

8. 8

   Sprinkle half of the sautéed vegetables and cheddar cheese over the eggs.

9. 9

   Using a spatula, gently fold one side of the omelette over the filling and cook for another 1-2 minutes until the cheese is melted.

10. 10

    Repeat the process with the remaining egg mixture and fillings to make a second omelette.

11. 11

    Serve warm with additional salt and pepper if desired.