Spinach, Mushroom, Garlic Omelette with Provolone Cheese

Hello everyone! This post is not anything special. It is just an omelette that I have made twice since I made the chicken using some of the extra spinach and mushrooms I had that were not used in the chicken recipe. My recipe is what I used for one 3 egg omelette, so to make for more than one person just double the recipe or triple and so on. Also some measurements will not be exact as I kind of just added stuff. It was so tasty though! I hope you enjoy.

Spinach, Mushroom, Garlic Omelette with Provolone Cheese 

Ingredients:

3 Eggs
3 Fresh Mushrooms, sliced
Handful, Fresh Baby Spinach
1 Slice Provolone Cheese
salt and pepper to taste
Minced garlic (i just took a small amount out of the jar with the corner of a fork)
Butter or Margarine

Directions

1. Break 3 eggs and scramble in a bowl, add a small amount of salt and set aside.
2. Put butter or margarine in pan on stove and add garlic.
3. After the butter or margarine melts most of the way add the mushrooms and saute until they are tender. Also add some salt and pepper.
4. Add the Spinach and saute. Put everything in the pan on a plate and set aside
5. Add more butter or margarine if needed to the pan and then add the eggs.
6. Keep pushing the edge of the eggs in a little and move more raw egg to the edges. (That is my method of doing an omelette. Everyone else may have different ways... If I feel that the egg is strong enough I will even try to flip over it so one side doesn't get too brown.)
7. Once the egg is at the desired  consistency add the spinach mixture back and add the slice of provolone cheese and allow it to melt a little. Then close the omelette and serve!

Well There it is! A tasty omelette. I hope everyone enjoyed reading this recipe. Thank you for reading and remember to keep cooking!