Directions

1. In a large nonstick skillet, warm the olive oil over medium heat, add the mushrooms and thyme to the pan and cook for 3 minutes.
2. Add the spinach, salt, and pepper to taste, and cook for 2 minutes, or until the spinach is wilted. Transfer to a plate.
3. Break 2 eggs into a bowl and whisk with a fork. In the same skillet, melt 1 teaspoon of butter over medium heat.
4. Add the eggs to the pan and as they cook, continuously lift and swirl the pan so that the liquid portion of the eggs goes all the way around the edge of the pan to form a circle.
5. Continue cooking about 30 seconds more, then flip using a spatula. You can either add ½ the veggie and fold the eggs over.
6. Make the second omelette with the remaining teaspoon butter and two eggs.