Title: Spinach and Mushroom Omelet

Ingredients:

2 eggs
1/2 cup sliced mushrooms
1 cup baby spinach
1 tbsp butter
Salt and pepper, to taste
Shredded cheese (optional)
Long description: This spinach and mushroom omelet is a delicious and healthy breakfast option. Whisk two eggs together in a small bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and melt the butter. Add the sliced mushrooms and cook until they release their moisture and are lightly browned, about 5 minutes. Add the baby spinach and cook until it wilts, about 1-2 minutes. Pour the whisked eggs over the mushroom-spinach mixture and let cook for about 2 minutes or until the bottom is set. Use a spatula to fold the omelet in half and cook for an additional 1-2 minutes until the egg is fully cooked. Optional: Add shredded cheese on top before folding the omelet for added flavor. Serve hot and enjoy!

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