Directions:
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Heat 2 tsp cooking oil in a large, non-stick pan over medium heat. When the oil is hot, add the mushrooms and a sprinkle of salt and pepper; cook, stirring occasionally, until soft and beginning to colour, 4-5 minutes. Add the shallots to the pan, stir then continue cooking until soft, 2 minutes longer.
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While the mushrooms and shallots cook, beat the eggs with a pinch of salt and pepper in a medium sized bowl. Once the mushrooms and shallots are soft and coloured, add the spinach to the pan; stir until warmed through, 1 minute. Transfer the spinach/mushroom mixture to a plate and return the pan to the stove over medium heat.
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Add 1 tsp oil to the pan, swirl it around. Pour in the beaten eggs and tilt the pan slightly from side to side to allow the eggs to swirl and cover the surface completely. Cook the eggs for about 10 seconds, then tilt the pan again to allow the runny egg to spread evenly over the pan’s surface.
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Repeat once or twice until the egg has just set. Scatter the mushroom/spinach mixture over the top of the omelet, then drizzle with 1-2 tsp OKAZU. Fold gently in half with a spatula. Pat down, sprinkle on the cheese and slice the omelette in half (or into quarters), then remove the slices from the pan.
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Drizzle on some extra OKAZU and serve.
