Vegetarian Omelet

• 3 whole Eggs
• 1/4 teaspoons Salt, Or To Taste
• 1 Tablespoon Olive Oil, Divided
• 1 cup Brown Beech Mushrooms, Or Any Fresh Mushrooms
• 1 cup Baby Spinach
• 1/2 teaspoons Soy Sauce
• 2 Tablespoons Grated Cheese
• 1/2 cups Diced Tomatoes

1. 1. In a bowl, add the eggs and salt. Beat the eggs.
2. 2. Heat a nonstick pan over medium-high and swirl in just half of the olive oil. When hot, add the mushrooms and spinach. Saute for 2 minutes until the spinach is wilted and the mushrooms are cooked through. Add the soy sauce. Remove the mixture from the pan.
3. 3. Wipe the pan clean and return the pan to the stove over medium-high heat and swirl in the remaining half of the olive oil. When hot, pour in the eggs and swirl the pan to let the eggs spread evenly over the entire surface of the pan.
4. 4. As soon as the egg begins to set, lift the pan and tilt to let any of the uncooked egg sitting on top pour to the edge of the pan to cook. When the omelet is cooked through, spoon in the mushroom and spinach, top with the grated cheese and fold over the omelet and dish out on a plate. Top the omelet with the diced tomato.

eggs, ubc, olive oil, brown beech mushrooms, spinach, soy sauce, grated cheese, tomatoes

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/vegetarian-omelet/ (may not work)