Cheesy mushroom and spinach omelet

Wash the spinach under cold water and drain it. Thinly slice the mushrooms on the cutting board.

Set the nonstick skillet over medium heat with half the butter (10 g). Add the mushrooms and sauté them 5 min, stirring, until lightly golden.

In the same skillet, add the spinach and sauté it 2 min until it softens. Season lightly with salt and pepper. Set it all aside in a bowl.

In the medium bowl, beat the 6 eggs with a pinch of salt and pepper using the fork.

Put the skillet back over medium heat with the rest of the butter (10 g). Pour in the beaten eggs and cook 1 min without touching. Add the mushrooms and spinach you set aside, then half the shredded cheese (30 g).

When the edges of the omelet are set, fold it in half with a spatula. Sprinkle with the rest of the cheese (30 g) and let it melt for 1 min before serving.