Prepare Eggs: Crack and beat the eggs in a small bowl. Season with
salt and pepper, and set aside in the fridge.
Cook Vegetables: Heat a non-stick skillet over medium heat, add
butter. When hot, add sliced mushrooms, crushed garlic, and a pinch
of salt and pepper. Stir fry for about 1-2 minutes until the
mushrooms are roasted and fragrant.
Add Spinach: Stir in spinach and continue cooking until wilted.
Remove the skillet from heat and set it aside on a plate. Cover with
foil to keep warm.
Prepare Pan: Add olive oil to the skillet, warm, and spread it
evenly by tilting the pan in a rotating motion.
Cook Omelette: Reduce heat to medium-low. Add beaten eggs and tilt
the pan to spread the egg mixture evenly. As the sides of the
omelette set and begin to dry out, lift them with a spatula to allow
the uncooked eggs from the middle to run underneath and cook.
Add Filling: Once the middle of the omelette starts to set, sprinkle
shredded mozzarella on one half of the omelette. Top with the cooked
spinach and mushrooms.
Fold and Melt: Fold the omelette in half. Reduce heat to low and
continue cooking until the cheese is melted.
Serve: Gently slide the omelette onto a plate. Adjust seasoning by
adding more salt, pepper, fresh parsley, or a pinch of chili flakes
to taste.
