Instructions

1. Cook spinach according to package directions.
2. Sauté mushrooms, garlic, tomatoes, and ¼ tsp each salt and pepper in 2 Tbsp hot oil in a nonstick skillet  6 minutes or until tender; remove from skillet, and keep warm.
3. Whisk together eggs and ¼ tsp each salt and pepper in a large bowl.
4. Heat 1 Tbsp oil in same skillet over medium heat. Add half of eggs to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set.
5. Lift edge of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Repeat on opposite edge of omelet. Cook 1 minute or until center is just set.
6. Spoon half of mushroom mixture, spinach, cheese, and basil over omelet. Loosen omelet with spatula, and fold in half. Carefully slide omelet onto a plate.
7. Repeat procedure with remaining oil, eggs, mushroom mixture, spinach, cheese, and basil. Cut each omelet into 3 wedges.