Spinach Mushroom Omelette with Parmesan

• mushrooms1 c
• baby spinach2 c
• shallot2 Tbsp
• parmesan cheese0.25 c
• eggs3 large
• olive oil0.5 Tbsp
• butter0.5 Tbsp
• salt and pepper0.25 tsp

Instructions

1. 1

   Clean and chop mushrooms, wash and dry spinach, and chop shallot Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent Add mushrooms and cook for 3 minutes, stirring occasionally Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing Remove everything from pan and set aside Wipe pan with a paper towel Then, using the clean pan, heat butter and olive oil over medium heat Pour in whisked eggs, making sure the bottom of the pan is evenly covered Be patient.

2. 2

   After about 30 seconds, loosen the edges Add filing and cook for another 2 minutes Fold (good luck ) and slide onto a plate Grate some additional Parmesan cheese on top and serve