In a small to medium skillet, heat 2 tsp of the oil to medium heat. Add mushrooms, sautéing for 5-7 minutes. After mushrooms start to brown, add in tomatoes and spinach and sauté until spinach is wilted. Add salt & pepper to taste.

Transfer vegetable mixture to a small bowl and set aside.

In a separate bowl, whisk the eggs.

In the same pan, add the remaining oil & heat. Once oil is hot, add the whisked eggs.

Carefully push the cooked portions of eggs toward the centre of the pan, allowing the uncooked egg to go underneath.

When eggs have set, spoon the vegetable mixture onto one side of the omelette and top with goat cheese.

Fold omelette in half, allowing the goat cheese to melt.

Cut in half and serve, topped with green onions (or salsa if you prefer!)