A Spring Omelet For Lunch

Lunch today was an omelet. It has been years since I've eaten an omelet.
Actually, I never have liked eggs. Especially hard boiled eggs. I just don't like the taste of it. The only way I like to eat eggs is in an omelet. So at noon, I decided to make me an omelet with vegetables.

Spring Omelet
(Inspiration from Shoots and Roots)

Ingredients:
- 1 (whole) egg
- 3 egg whites
- 1 handful of spinach, slighlty chopped
- 6 mushrooms
- 1/2 red pepper, chopped into tiny pieces
- 1 spring onion, chopped into small rings
- splash of milk (2 tbsp) (dairy free)
- pepper and salt
- dried Italian herbs (basil, oregano, thyme, menthe, tarragon and sage)
- coconut butter to grease your pan

Method:
- Melt the coconut butter in a small skillet over high heat.
- Add mushrooms and cook, stirring frequently, until golden.
- Lower the heat, add red pepper and spinach and sauté briefly, until it wilts.
- Break the eggs in a bowl (1 whole egg, 3 egg whites) and add milk, salt and pepper. Whisk the mixture.
- Add herbs, salt and pepper
- Add the egg mixture in the pan.
- If you want, stir with a spatula into the mixture so the whole egg mixture can bake.
- When you see the eggs looking set, but still shiny, remove them from heat.
- Enjoy!