Ingredients
- 2 tsp extra virgin olive oil
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 4 cups spinach, stems removed if needed
- 4 eggs, whisked
- salt and pepper, to taste
- 1 tsp dried oregano
Method
- In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
- Saute mushrooms and onions for 3 minutes then add spinach.
- Season with salt, pepper, and oregano.
- Once cooked to desired tenderness, remove the vegetables from the pan.
- Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
- Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.