- 2 tablespoons butter, divided
- 1 cup cremini mushrooms, sliced
- 1 cup baby spinach
- 1/ 4 teaspoon salt
- 1/ 4 teaspoon black pepper
- 1/ 2 cup shredded cheese, optional
- 3 large eggs
- 1 tablespoon cold water
Melt 1 tablespoon butter in a 9-inch skillet and add mushrooms. Cook on medium-high for 5-6 minutes. Season with salt and pepper. Add spinach and cook for 1-2 more minutes, until wilted. Transfer to a plate.
In a bowl, whisk together eggs and water. Wipe off skillet and return to heat. Melt remaining butter over medium heat. Add the eggs and cook for 1 minute, then use a rubber spatula to pull the sides of the omelette toward the center and let uncooked egg run to the sides to cook. Continue cooking until top of the egg looks a little runny, then add the mushrooms, spinach, and cheese (if using) to one side of the egg. Flip the other side over the filling and transfer to plate.