Ingredients:
-2 eggs
-Enough sliced mushrooms to fill the bottom of a small frying pan
-3 handfuls of fresh spinach
-A handful of black olives
-A handful of cherry tomatoes (or equivalent amount of a bigger tomato)
-A few slices of avocado
-salt & pepper
Directions:
Place a small non-stick frying pan on the stove and turn the heat on medium. Pour a tablespoon or two of water in the pan. Line the bottom of the pan with mushrooms. (Keep an eye on them and add extra liquid if it boils off.) While the mushrooms are cooking, choose a bowl or container that will fit the eggs and spinach. Break the eggs into the bowl. Beat the eggs until they are frothy. Tear up the spinach and add it to the bowl. Stir the spinach into the eggs. When the mushrooms have finished cooking on one side, flip them over. Pour the egg and spinach mixture over the top of them. If your pan has a lid, cover the pan. If you don’t have a lid, turn the heat down a little. While the eggs are cooking, chop the tomatoes into bite-sized pieces. Slice the olives. Cut a few slices of avocado. When the eggs have solidified and turned a paler yellow, flip the omelet. It shouldn’t take long to finish cooking on the second side. When the omelet is done cooking, place it on a plate. Arrange your avocado slices on top. Sprinkle the tomatoes and black olives over everything. Season with salt and pepper to taste. Makes a big, decadent omelet. A good way to start the weekend! [Note: This can easily be turned into a scramble, either on purpose or by accident, if you stir the eggs around with a spatula before they’ve set. It tastes great either way!]