Savory Spinach and Mushroom Omelette

Heat olive oil in a non-stick skillet over medium heat.

Sauté mushrooms until golden brown, then add spinach and cook until wilted.

In a bowl, whisk the eggs with salt and black pepper.

Pour the egg mixture over the sautéed vegetables in the skillet.

Sprinkle feta cheese on top and let it cook until the edges set.

Fold the omelette in half and serve with whole grain toast.