Spinach, Mushroom, & Onion Omelette

Heat a large skillet over medium-high heat, add oil. Once hot, add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with ¼ tsp salt and pepper, then stir in baby spinach until wilted. Transfer mushroom mixture to plate and wipe out skillet.

Crack eggs into small mixing bowl with remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.

Add 1 tbsp of butter to skillet and heat over medium heat.

Add half of the egg mixture and stir around the skillet with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly. Cook about 2 minutes, until eggs are just slightly shiny on top.

Add half of mushroom mixture to one side of the egg, then sprinkle with ¼ cup cheese. Carefully lift up the edge of the omelette and check to see if the egg is lightly golden on the bottom. Once golden, gently fold it over the filling.

Slide omelette out of skillet and onto plate to serve. Repeat to make a second omelette. Serve garnished with minced parsley and extra black pepper if desired.