Mushroom and Zucchini Omelet

Start by preparing the ingredients. Slice the onion. Wash the mushrooms and either slice or dice them. Lastly, wash the zucchini and slice it.

Add a drizzle of oil to a pan. Once hot, add the mushrooms. Cook for 3-4 minutes over medium heat. Add the onion and zucchini. Add some salt to the ingredients and sauté for 10 minutes over medium heat. Stir occasionally so it doesn't burn.

While the vegetables are cooking, beat the eggs in a bowl with a pinch of salt. Add the vegetables to the bowl once they are cooked and mix with the egg.

Add some more oil to the pan and add the egg and vegetable mix once it's hot. Let it cook. When the top of the omelet isn't very runny (it's starting to cook through) flip it over as if it were a Spanish potato omelet. Cook on the other side and then remove from the pan and serve.

You can substitute the onion for leek.

If you feel that there isn't enough egg, add one more to make the total amount of eggs 5.