Fit Omelet with Spinach and Mushrooms

As a preliminary preparation, wash the fresh spinach with plenty of water, drain the excess water, and slice the mushrooms into thin pieces.

Crack the eggs into a deep bowl, add the milk, and whisk well with a wire whisk until you obtain a homogeneous mixture.

Pour the olive oil into a medium-sized non-stick pan and heat slightly over medium heat.

Add the thinly sliced mushrooms to the pan and sauté for approximately 2 minutes until the mushrooms release their water and it evaporates. While sautéing the mushrooms, you can add a few drops of lemon juice to the pan to prevent them from darkening and to enhance their flavor.

Add the chopped spinach on top of the sautéed mushrooms and cook by stirring for approximately 1 minute until the spinach slightly wilts and the leaves curl.

Pour the prepared whisked egg mixture evenly over the vegetables in the pan.

Turn the heat to low and let it cook with the lid of the pan closed for approximately 3-4 minutes until the bottom of the omelet sets and the top is completely cooked.

Sprinkle salt and black pepper over it just before taking the omelet off the stove.

Carefully transfer the omelet from the hot pan to a plate, season with freshly grated nutmeg at the final stage, and serve immediately.