Spinach and Mushroom Omelet

step 1 In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
step 2 Heat butter or oil in a nonstick skillet over medium heat.
step 3 Add sliced mushrooms and cook for 3-4 minutes until softened. Add spinach and cook for another minute until wilted. Remove from skillet and set aside.
step 4 Pour the egg mixture into the skillet and swirl to evenly coat the bottom.
step 5 Cook without stirring for 2-3 minutes, gently lifting edges to allow uncooked egg to flow underneath.
step 6 Once mostly set, add the cooked spinach, mushrooms, and cheese to one half of the omelet.
step 7 Fold the other half over the filling and cook for 1 minute more to melt the cheese.
step 8 Slide onto a plate and garnish with chopped chives if desired. Serve immediately.

Storage and Reheating Tips.

Omelets are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals until warmed through.