2 basil leaves, cut crosswise into very thin strips
In the same pan you will be making your omelet in (an 8” nonstick or cast iron sauté pan will work the best), heat 1 tsp of cooking oil. Add the mushrooms and sauté until soft, about 3 minutes. Add the tomatoes, spinach, thyme leaves, garlic and a pinch of salt and pepper and sauté for another minute. Remove the vegetables from the pan and wipe clean. You can double or triple this if you anticipate eating more omelets during the week or using the cooked vegetables for another recipe. You can also do this step a day in advance.
In a medium bowl, crack 2 eggs and whisk them together until they turn a pale yellow color and are homogenized. Add ⅛ tsp of both salt and pepper and 2 Tbsp of the milk of your choice (we’ve tested this recipe with both canned coconut milk and unsweetened oat milk).
Reheat the same 8” nonstick or cast-iron sauté pan over medium-low heat. Add the remaining oil and swirl it in the pan.
Vigorously re-whisk the eggs for a minute, incorporating as much air as possible, then pour into the preheated pan. Using a heat-resistant silicone spatula, stir in small circles for 10-15 seconds to set the eggs, then stop stirring and let the eggs cook for up to 1 minute or until the bottom starts to set. Gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Spoon the mushroom filling across the center of the egg in a straight line and then add the cheese on top of it.
With the silicone spatula, lift one edge of the egg and fold it across and into a half circle. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelets over to cook the top for 30 seconds, being careful not to brown it.
Gently transfer the finished omelet to a plate. Top with the basil leaves.