🍳 Spinach Mushroom Omelet

Ingredients

• eggs
• g mushrooms (thinly sliced)
• A large handful of fresh spinach
• small shallot (finely chopped)
• tbsp extra virgin olive oil
• tsp dried oregano
• Black pepper and sea salt to taste

Preparation

1. Heat the olive oil in a skillet over medium heat and sauté the chopped shallot and sliced mushrooms for about 5 minutes until golden brown.
2. Toss the fresh spinach into the pan, stirring briefly until the leaves are wilted, and distribute the vegetables evenly across the pan.
3. Meanwhile, vigorously whisk the 3 eggs in a bowl along with the dried oregano, a pinch of sea salt, and black pepper.
4. Pour the whisked eggs carefully over the cooked vegetables in the skillet and reduce the heat to low immediately.
5. Let the omelet cook gently covered with a lid. Once the top surface is nearly dry, carefully fold the omelet in half and let it cook for 1 final minute before serving.