Spinach & Mushroom Omelette

• 3 eggs
• 100 g chestnut mushrooms
• 60 g spinach
• 1 clove garlic
• 10 g butter
• 1 tbsp chopped parsley

Directions

1. 1Fry the mushrooms hard until golden, then add garlic for 30 seconds.
2. 2Wilt the spinach and set the filling aside.
3. 3Cook the beaten eggs over medium-low, drawing the edges in.
4. 4Add the filling, fold, and slide onto the plate while still soft.