Mushroom, spinach and goat cheese omelet

Wash the fresh spinach in cold water and drain it well. Roughly chop it with a knife on a cutting board.

Clean the white mushrooms with a knife and slice them thin.

In the nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté them 5 minutes, stirring with a wooden spoon, until golden.

Stir the chopped spinach into the skillet with the mushrooms. Cook 2 minutes over medium heat, stirring, until tender. Season lightly with salt and pepper.

In a bowl, beat the 4 eggs with a fork. Season generously with salt and pepper.

Put the skillet back over low heat, add 10 g of butter and let it melt without browning. Pour the beaten eggs over the mushrooms and spinach. Cook 3 minutes without touching until the edges firm up.

Crumble half the goat cheese (50 g) over one half of the omelet. Fold it in half with the wooden spoon to tuck the cheese inside.

Cook 1 more minute over low heat so the cheese melts a little. Sprinkle with the rest of the cheese (50 g) and fold the omelet again if needed.