• 5 eggs
• 1 spinach boot, washed and chopped
• 1 yellow onion, diced
• 1 package of brown mushrooms, minced
• Olive oil Olives, minced
• Salt and pepper, to taste

1. In a medium-sized saucepan, cook your mushrooms in a dry pan until they begin to release water. Put aside
2. Sauté the onions with a little salt and pepper until they are almost caramelized
3. Add spinach with sautéed onions and cook well 
4. Once the spinach is cooked, add the mushrooms to the pan
5. Add the eggs to the pan and spread the mixture evenly
6. Garnish the omelette with the sliced ​​olives and cook on the heat until the bottom is cooked.
7. Put your omelette in the oven on the grill to get the golden top