Mushroom and spinach omelet with basmati rice

Bring a saucepan of salted water to a boil, pour in the 200 g of rice and cook over medium heat. Drain it in the colander, then put it back in the saucepan and cover.

Wipe the mushrooms with a damp cloth and slice them. Mince the 2 garlic cloves, keeping each clove separate, then wash and drain the spinach.

Heat 1 tbsp of olive oil and half the butter (20 g) over high heat. Add the 300 g of mushrooms, let them brown without stirring too much, then add 1 minced garlic clove, salt and pepper for the last minute.

Add the 200 g of spinach to the skillet and stir over medium heat until it's wilted and the water cooks off. Tip everything onto a plate.

Crack the 6 eggs into the mixing bowl, add the 2nd minced garlic clove, salt and pepper. Beat with a fork until smooth.

Wipe out the skillet, heat 1 tbsp of olive oil and the rest of the butter (20 g) over medium heat, then pour in the eggs. When the edges set, top with the mushrooms and spinach, cover and cook until the omelet is fully set, then fold it over.

Cut the omelet into two portions and serve them with the basmati rice, fluffed with a fork.