spinach and mushroom omelet - ½onion (diced)8 ounces mushrooms (sliced)1red bell pepper (sliced into thin short strips)2 cups baby spinach (tightly packed)1 cup cheddar cheese (shredded)2 tablespoons oil8 eggs1 teaspoon garlic salt2 tablespoons buttersalt and pepper to tasteDirections:Heat 2 tablespoons of oil in a large pan over medium-high heat. Add diced onion and cook for 2 minutes. Add sliced mushrooms and cook for 3 minutes, stirring often. Season with salt and pepper to taste and add red bell pepper, cook for 1 minute. Add baby spinach and cook just until it wilts, for a bout 1 minute. Take off heat and set aside.Melt ½ tablespoon butter in a 8 or 9 inch pan over medium-low heat. Break 2 eggs into a small bowl and add ¼ teaspoon garlic salt. Whisk well and pour into the pan. Cover with lid and cook for 1-1½ minutes, the eggs should be just barely liquidy on top. Uncover and loosen the sides of omelet with a rubber spatula. Place the spatula under the omelet about half way and flip the omelet over. Sprinkle ¼ cup of shredded cheddar cheese on one half of the omelet and top with ¼ of the mushroom mixture. Using the spatula, cover the mushrooms with the other half of the omelet. Cook for about 30 more seconds and gently slide the omelet on a plate. Repeat the process three more times to make 4 omelets.