1 1/2teaspoonsoil, divided. (or use oil from jarred sun-dried tomatoes for added flavor)
1handful fresh baby spinach
2tablespoonsjarred sun-dried tomatoes in olive oil with herbs, cut into pieces
1 to 2tablespoonsgoat cheese crumbles
Instructions
In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside. In medium skillet, add 1 teaspoon oil over medium heat. Add mushrooms, spinach with sea salt and saute' until golden brown, about 5 minutes. Remove from pan and cover to keep warm. Add remaining 1/2 teaspoon oil to pan and swirl to coat. Whisk eggs again briefly before adding to the pan. Pour in eggs and swirl around pan to coat evenly. Cover and let cook for 2 minutes then sprinkle or lightly spray with a couple drops of water, this helps moisten the omelette. Cover again and cook until almost set and cooked through, 2 to 3 minutes Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette. Fold over and gently slide onto plate. Fold over the other half on top of the filling. Garnish with remaining mushrooms and an additional sprinkle of goat cheese.