Mushroom and Spinach Omelet

Start by preparing the ingredients. Cut the onion into strips. Wash and slice the mushrooms. Wash the spinach and cut into strips if the leaves are large.

Heat a little oil into a skillet and lightly fry the onion and mushrooms over medium heat for 8 minutes, stirring often, until you see the mushrooms are almost done. Add the spinach and cook with the mushrooms for 2 minutes, stirring often. Season the vegetables with a small sprinkling of salt.

In the meantime, beat the eggs with a pinch of salt in a bowl.

Mix the vegetables from the skillet with the beaten egg.

Add a little more oil to the skillet you used to cook the vegetables, then pour in the mixture and let cook. When the mixture sets on the bottom, flip the omelet to finish cooking on the other side. To do this, cover the skillet with a slightly larger plate and hold firmly in place, turn the skillet over to tip the omelet onto the plate, and then slide the omelet back into the skillet. Serve immediately.