Step 1: Cook the Vegetables
Heat olive oil in a non-stick pan over medium heat.
Add mushrooms and cook until soft and lightly golden.
Add spinach and cook until wilted. Season with salt and pepper.
Remove from the pan and set aside.
Step 2: Prepare the Eggs
In a bowl, whisk the eggs lightly with a pinch of salt.
Step 3: Cook the Omelette
Lower the heat to medium-low.
Pour the eggs into the same pan and gently swirl to cover the surface.
Cook until the eggs are mostly set but still slightly soft on top.
Step 4: Add the Tortilla
Place the tortilla directly on top of the eggs.
Press gently, then carefully flip the omelette so the tortilla is on the bottom.
Step 5: Fill and Fold
Spread the cooked vegetables over one half.
Sprinkle cheese on top.
Fold the omelette in half.
Step 6: Crisp and Finish
Cook for 1–2 minutes per side until golden and crispy.
The cheese should be melted and the outside lightly browned.
🍽️ Serving Tips
- Slice into wedges and serve hot
- Add chili flakes or garlic sauce for extra flavor
- Works great with chicken, turkey, or bacon added
✨ Tip: Keep the heat low when folding to avoid breaking the omelette.
If you want a low-carb version, vegetarian-only option, or meal-prep style, just let me know 😊