Heat half of the olive oil in a nonstick frying pan over medium heat
When hot, add sliced mushrooms and spread them into one layer
Cook, without moving, until browned on one side, for 3-5 min
Stir, then cook for another 3-5 min or until mostly golden brown on all sides
Add courgette, tomatoes, and spinach
Saute until spinach is reduced in size
Season with a pinch of salt and ground black pepper
Set the filling aside
In a bowl, beat the eggs with a fork
Season with a pinch of salt and ground black pepper
In the same frying pan heat the remaining olive oil over medium heat
Pour in the eggs and tilt the pan to fully cover the entire pan with the eggs
As the eggs start to set, use a rubber spatula to drag cooked edges into the centre of the pan
Tilt the pan to let the uncooked egg fall to the edge of the pan
Stop stirring when the mixture is nearly cooked to allow it to set into an omelette
When the omelette is done, slide it onto the plate
Add the filling and fold
Enjoy!
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