Spinach and mushroom Omelette

Ingredients 

6 Eggs 

1 cup spinach, chopped 

1 cup mushroom, sliced

2 green onions,diced 

1/2 teaspoon black pepper 

1/2 teaspoon salt 

1 Tablespoon olive oil 

2 ½ Tablespoons water or milk

½ cup shredded Parmesan cheese 

Directions

1.Slice the mushrooms and chop the green onions

2.Warm frying pan on medium low heat. Once it is heated, saute the olive oil, green onions and mushroom. Once cooked, divide it into two portions for the omelet 

3.Chop the spinach and divide it into two portions 

4.In a bowl, break open the eggs, add salt, black pepper, and water (or milk) and whisk together 

5.Heat a large large frying pan on medium high. Coat with cooking spray. Then sprinkle half the spinach, mushrooms and green onion mixture on the bottom of pan. Lastly pour half of the egg mixture on top of vegetables

6.Let the eggs cook on top until they are firm and not too much liquid on top, then sprinkle the shredded parmesan cheese over the top. Cook for another 3 minutes and fold in half.

7.Flip out onto serving plate. Repeat for the second omelet.

Serve warm.