Easy Omelet

I have been looking for more ways to get my 5-a day (5 vegetables that is...)

I happened to have some mushrooms and spinach, so I opted for a sauteed spinach and mushroom omelet with freshly grated parmesan cheese and cheddar cheese.  An omelet is great for breakfast with a piece of fruit, or for lunch with a simple side salad.

I modified Jamie Oliver's Omelette Recipe.  He suggests 2-3 eggs.  I use one whole egg + one egg white.

Easy Omelet- Recipe

2-3 large eggs, preferable free range or organic
a small handful of grated cheese
whatever vegetables you have
salt and pepper
oil

First: Take about 1 cup of fresh spinach.  Saute in a skillet with 1/2 teaspoon of olive oil over medium high heat.  Season.  Remove spinach from the skillet once it wilts. Set aside.  Slice fresh mushrooms.  Saute in a skillet with 1/2 teaspoon of olive oil over medium high heat for about 5 minutes. Season.  Remove from skillet and set aside.
1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.
2. Put a small skillet on low heat and let it get hot.
3. Add a dab of oil or butter.
4. Add the eggs to the pan and let them spread out evenly.

5. When the omelet begins to cook and firm up, sprinkle over the cheese and the sauteed vegetables.

6. Using a spatula, ease around the edges of the omelette, then fold it in half.

7. When it becomes golden brown underneath, slide it onto a plate. Serve warm.