Whisk the eggs in a small bowl with a pinch of salt and pepper.

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

Add the spinach, tomatoes, and mushrooms to the pan. Sauté for 2–3 minutes until softened.

Pour the eggs over the veggies and let cook for 1–2 minutes.

Sprinkle shredded cheddar cheese on one side of the omelet, fold it in half, and cook for another minute until the cheese melts.

Slide the omelet onto a plate and enjoy a nutritious, cheesy start to your day!