8. Add the beaten eggs and cook for 1 minute, then using a rubber spatula pull the sides of the omelette to the middle and letting the runny egg mixture cook when it touches the pan.
9. Cook until there is a little runny egg on top of the omelet and add the mushrooms, spinach and cheese on one side. Flip the other side of the omelet over and transfer to a plate.
The perfect restaurant quality breakfast, that is super easy to make at home - Mushroom And Spinach Omelette, which also happens to be Low Carb and Keto friendly.