Spinach and Mushroom Omelet

Ingredients

• 3 whole eggs
• 1 cup spinach
• 0.5 cup cremini mushrooms
• 1 tbsp olive oil
• 1 clove garlic
• 2 tbsp feta cheese
• 1 tbsp dill
• 0.25 tsp salt
• 0.125 tsp black pepper

Instructions

1. 1Whisk the eggs in a bowl, season with salt and pepper, and set aside.
2. 2Heat the olive oil in a non-stick skillet over medium heat.
3. 3Add the finely chopped garlic to the skillet and sauté for 1 minute until fragrant.
4. 4Add the sliced mushrooms to the skillet, and cook for 3-4 minutes until they release their moisture and begin to brown.
5. 5Incorporate the spinach into the skillet, cooking until just wilted, about 1-2 minutes.
6. 6Pour the whisked eggs over the sautéed vegetables, tilting the pan to distribute them evenly.
7. 7Sprinkle the crumbled feta cheese and chopped dill over the omelet.
8. 8Cover the skillet with a lid, and let the omelet cook on low heat for 5-6 minutes, or until the eggs are set.
9. 9Gently fold the omelet in half and slide onto a plate.
10. 10Serve immediately, garnished with additional dill if desired.