Mushroom and Spinach Omelet

 olive oil

mushrooms, chopped

salt

3 whole garlic cloves

2 whole springs of thyme

handful of spinach

In a skillet add olive oil mushrooms and salt. Add garlic and thyme.  Cook for a few minutes to blend flavors.  Remove garlic and thyme and add spinach.  It will quickly wilt. Set aside.

 

Omelet:

3 eggs

1 Tbsp water (optional)

chives, fresh, minced small

tarragon, fresh minced small

parsley, fresh minced small

Whisk the eggs with 1 Tbsp water.  Add the herbs and pour into a nonstick skillet. Mix around for a minute and let still.  Fold in thirds. 

*Note:  Can serve spinach/mushroom mixture on the side of omelet or place inside omelet while cooking. If inside omelet will be only in half.