Image credit to: Joshua Graveline for Boston Organics
1. Whisk eggs, milk, S&P in bowl and set aside. Chop mushrooms, spinach, and onion.
2. In medium-heat pan, melt butter. Saute mushrooms, onion and spinach until browned; about 7 minutes. Pour in eggs. Once edges of omlette start setting, lift with spatula to make sure it doesn't stick to pan. Before egg is fully cooked, crumble cheese on top of omelette, fold omelette in half and cook until cheese is melted about 1 minute. Serve hot!