Spinach and Mushroom Omelet


  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper

Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped 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 and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs 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.