📋 Ingredients:

• 3 eggs

• 1/4 cup sliced mushrooms

• 1/4 cup fresh spinach

• 2 tablespoons shredded cheese

• 1 tablespoon butter

• Salt and pepper to taste

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🥄 Instructions:

1. Prepare the ingredients:
   Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

2. Cook the vegetables:
   In a non-stick skillet over medium heat, melt the butter.
   Add the sliced mushrooms and sauté for about 3–4 minutes until tender.
   Add the fresh spinach and cook for another 1–2 minutes until wilted.
   Remove the vegetables from the pan and set aside.

3. Cook the omelette:
   In the same skillet, pour the beaten eggs. Swirl the pan gently to spread the eggs evenly.
   Cook for 1–2 minutes, until the edges start to set but the center is still slightly runny.

4. Add the fillings:
   Spread the cooked mushrooms, spinach, and shredded cheese over one half of the omelette.

5. Fold and finish:
   Carefully fold the omelette over the filling.
   Cook for another 1–2 minutes until the cheese melts and the eggs are fully set, but still soft and tender.

6. Serve:
   Slide the omelette onto a plate and enjoy immediately!

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✨ Tips:

• For extra flavor, sprinkle a little garlic powder or chopped fresh herbs into the eggs before cooking.

• You can substitute the mushrooms or spinach with other low-carb veggies like zucchini or kale if you prefer.