Veggie Egg Omelet

Okay so this is one recipe I have meaning to post for a while, but I feel that until I have 100% perfected it, I should not post it and expect others to do so as well. Making an omelet without a special omelet pan is really hard and tedious at first but once you have a few trial and error you soon realize that is quite simple.

Veggie Egg Omelet (serves 4)
10 eggs
2 cups of fresh raw spinach
1/2 tomato - chopped
2 tbsp. chopped onions
8 oz. can of mushrooms
olive oil - for cooking
salt - optional
dash of oregano 
4 serving of your favorite fruit

1. preheat a pan with olive oil and then add in the spinach
2. cook for about 1 1/2-2 minutes
3. then add in the canned mushrooms and onions and tomatoes
4. cook for another 1 1/2 -2 minutes
5. reserve in a bowl
6. beat the eggs and add a little more olive oil or Pam Spray to the pan
7. pour in 1/4 of the egg mixture and turn heat up to medium and allow to set until an air bubble starts to form in the eggs.
8. flip the egg over like a pancake (keeping it flat across the pan at all times- cook on second side for about 2 minutes flip again to make sure it is fully cooked
9. repeat for the rest of the egg mixture until you have 4 egg pancakes
10. scoop the cooked vegetable evenly onto each egg flat pancake and then with your hand cover the vegetable with the half the egg
11. sprinkle oregano over each omeelt
12. serve with a your favorite fruit on the side

yummy!!