1. Cut bacon into small pieces. Clean and slice mushrooms. In a large frying pan, cook the bacon over medium heat until crisp. Remove and set aside. Use the same pan to sauté the mushrooms in the bacon fat until golden brown. Set aside with the bacon.

2. Beat the eggs with salt and pepper until smooth. Heat a little oil in a large non-stick frying pan over medium heat. Pour in the beaten eggs and cook, without stirring, for 1-2 minutes.

3. Spread baby spinach, crispy bacon and golden mushrooms evenly over one half of the omelet. Add grated cheese to the toppings for extra flavor, if desired.

4. Cook until the edges of the omelet start to pull away from the pan. Then fold the omelet in half with a spatula to enclose the fillings. Cook for a few minutes more until the omelet reaches the desired cooking point.

Serve with fresh baby spinach.