Spanish mushroom and spinach omelette

Heat a large non-stick fry pan over medium heat with 45 ml extra virgin olive oil.

Add the roughly chopped onion and saute, stirring about every minute, 6 to 7 minutes until translucent.

Halve the mushrooms through the stem (quarter larger ones); roughly chop the spinach.

Add the mushrooms, coat in the oil and spread flat; cook a minute without stirring, stir and spread flat again, and repeat until lightly sauteed (said as four to five, then five to six minutes).

Add the spinach in batches and stir until fully wilted; season with sea salt and black pepper, mix and turn off the heat.

Whisk 6 eggs with a little sea salt and black pepper; stir in the vegetable mixture and let sit a couple of minutes.

Heat the same pan over low-medium heat with 15 ml olive oil; higher heat browns the outside before the inside cooks.

Pour in the egg mixture, spread it flat and run a spatula around the edges as it cooks, 4 to 5 minutes.

Flip onto a plate slightly smaller than the pan in one swift move, slide back in, and press the edges toward the centre with the back of a spatula for a rounded edge.

Cook 3 to 4 minutes more until the eggs are cooked through; slide onto a serving dish.