Spinach and mushroom omelet

Wash the mushrooms and cut them into slices.

Put a little olive oil in a frying pan. When hot, add the mushrooms and spinach to the pan. Sauté the vegetables for 4-5 minutes over medium heat, stirring occasionally.

While the mushrooms and spinach are cooking, mix the eggs, salt and pepper in a bowl.

Pour the egg mixture over the mushrooms and spinach so that it covers the entire pan, then sprinkle the grated cheese on top.

Let the eggs cook. It may take 3-4 minutes until it is no longer liquid.

With a spatula close the tortilla in half and divide it into two equal portions and serve.