Step 1: Cook the Vegetables
Heat olive oil or butter in a non-stick skillet over medium heat.
Add mushrooms and cook until soft and lightly browned (about 3–4 minutes).
Add spinach and cook just until wilted.
Season with salt and pepper, then remove from the pan.
Step 2: Prepare the Eggs
Crack the eggs into a bowl.
Whisk lightly with a pinch of salt and pepper.
Step 3: Cook the Omelette
Lower heat to medium-low.
Pour eggs into the same skillet and swirl to evenly coat the bottom.
Cook until mostly set but still slightly soft on top.
Step 4: Add the Tortilla
Place the tortilla directly on top of the eggs.
Press gently so it sticks.
Carefully flip the omelette so the tortilla is on the bottom.
Step 5: Fill and Fold
Spread the cooked vegetables over one half of the omelette.
Sprinkle cheese evenly on top.
Fold the omelette in half.
Step 6: Crisp and Finish
Cook for 1–2 minutes per side until golden brown and crispy.
Remove from the pan and slice into wedges.
🍽️ Serving Suggestions
- Serve hot with salsa or hot sauce
- Add avocado or bacon for extra flavor
- Great with a side salad or hash browns
✨ USA Diner Tip:
Keep the heat low when folding—this keeps the eggs tender and prevents burning.