Spinach Mushroom Omelette with Parmesan

Ingredients: 1 c mushrooms, chopped,2 c baby spinach,1 (2 Tbsp) shallot, chopped,1/4 c Parmesan cheese,3 large eggs, whisked,1/2 Tbsp extra-virgin olive oil,1/2 Tbsp butter,salt and pepper (about 1/4 tsp each)
Instructions:

1. Clean and chop mushrooms, wash and dry spinach, and chop shallot
2. Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent
3. Add mushrooms and cook for 3 minutes, stirring occasionally
4. Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing
5. Remove everything from pan and set aside
6. Wipe pan with a paper towel
7. Then, using the clean pan, heat butter and olive oil over medium heat
8. Pour in whisked eggs, making sure the bottom of the pan is evenly covered
9. Be patient. After about 30 seconds, loosen the edges
10. Add filing and cook for another 2 minutes
11. Fold (good luck ) and slide onto a plate
12. Grate some additional Parmesan cheese on top and serve

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