Pilzomelett mit Spinat und Roggenbrot

Zubereitung

1. Slice the mushrooms and fry them in the oil for 4 minutes.
2. Add the spinach and let it wilt for 1 minute.
3. Whisk the eggs with salt and pepper, pour them over the vegetables and cook on low heat for 3–4 minutes.
4. Sprinkle with grated cheese, fold the omelette and serve with rye bread.