Spinach and Mushroom Omelet with Whole Wheat Toast

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

Sauté mushrooms until golden, about 3-4 minutes, then add spinach and cook until wilted

Transfer vegetables to a plate

In a bowl, beat eggs with salt and pepper

Add butter to the skillet and pour in beaten eggs, tilting pan to distribute evenly

Once eggs begin to set, add cooked vegetables to one half of the omelet

Fold omelet in half and slide onto a plate

Toast whole wheat bread until golden

Serve omelet with toast and fresh blueberries on the side