• 3 large eggs
• 1 tablespoon unsalted butter
• 1/4 cup sliced mushrooms
• 1/4 cup fresh baby spinach leaves
• Salt and pepper to taste
• 2 tablespoons shredded cheese (optional)

1. In a mixing bowl, whisk together the eggs until they're frothy.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the sliced mushrooms to the skillet and cook them for 2-3 minutes, or until they're tender.
4. Add the baby spinach leaves to the skillet and cook them for 1-2 minutes, or until they're wilted.
5. Season the mushrooms and spinach with salt and pepper to taste.
6. Pour the whisked eggs over the mushrooms and spinach in the skillet.
7. Use a spatula to gently lift the edges of the omelette and let the uncooked egg flow underneath.
8. When the eggs are set, sprinkle the shredded cheese on top (if using) and fold the omelette in half.
9. Cook the omelette for an additional 1-2 minutes, or until the cheese is melted and the eggs are cooked to your liking.
10. Serve the omelette hot.

• You can add other ingredients to the omelette, such as diced bell peppers or sliced tomatoes.
• For added flavor, you can add a tablespoon of chopped fresh herbs to the eggs, such as chives or parsley.
• This dish can be stored in the refrigerator for up to 2-3 days.

Spinach and Mushroom Omelette is a healthy and flavorful breakfast that's perfect for starting your day off on the right foot. The combination of tender mushrooms, fresh spinach, and fluffy eggs creates a satisfying and nutritious meal that's easy to make and packed with protein.