Mushroom and Goat Cheese Omelet with Sautéed Spinach

Crack eggs into a bowl, slice mushrooms thinly, crumble goat cheese, and chop fresh thyme. Set everything aside for quick assembly during cooking.

Rinse spinach thoroughly to remove any grit and pat dry with a clean towel. Peel and mince garlic finely for quick sautéing.

Heat a non-stick skillet over medium heat (about 160°C), add butter, and let it melt until it foams. Add sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.

While mushrooms cook, whisk eggs in a bowl with a pinch of salt and pepper until fully combined and slightly frothy, about 1 minute.

In a separate large skillet, heat olive oil over medium heat (about 160°C). Add minced garlic and sauté for 30 seconds until fragrant, then add spinach in handfuls, stirring for 3-4 minutes until wilted and bright green.

In the skillet used for mushrooms, add a small pat of butter over medium heat (about 160°C). Pour in half of the whisked eggs, swirling the pan to spread evenly, and cook for 2-3 minutes until the edges start to set and lift from the pan.

Sprinkle half of the sautéed mushrooms and crumbled goat cheese over one half of the omelet. Cook for another 1 minute until the eggs are mostly set but slightly runny on top.

Use a spatula to fold the unfilled half of the omelet over the filling, forming a half-moon shape. Let it cook for 30 seconds more, then slide onto a plate and sprinkle with chopped fresh thyme. Repeat for the second omelet.

Remove spinach from heat once fully wilted, about 4-5 minutes total cooking time. Adjust seasoning if needed and serve immediately alongside the omelet.