Spinach and Mushroom Omelet

  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 4-5 cremini mushrooms, sliced thin
  • 1 cup leaves of spinach
  • 1 small tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 3-4 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper

Saute leek and mushroom in 1 tbsp. olive oil for 2-3 minutes. 

Add spinach. 

Cook on a medium/high heat until spinach wilts.

Add diced tomato and black olives.

Season with sea salt.

Remove the vegetables from the pan and set aside on a plate.  

Add butter into the pan.

Add beaten eggs into the pan.

Roll the egg mixture around the skillet to let it partially set.

Add cheese (optional) and cooked veggies back into the pan on top of the eggs.

Gently fold one side of the omelet on top of the other.

Season with a couple of dashes of sea salt and freshly ground black pepper.