Heat olive oil in a medium skillet over medium heat. Add sliced mushroom and garlic and cook for 2-3 minutes, stirring often.
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Step 2
Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
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Step 3
Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes. Remove mixture to a bowl and set aside.
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Step 4
Add eggs and salt and pepper to a blender or medium bowl and blend or whisk for about 1 minute.
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Step 5
Melt 1 tablespoon of butter in a non-stick skillet over low-medium heat. Add half of the egg mixture and cook until warmed and edges are beginning to set.
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Step 6
Using a heatproof spatula, lift the cooked edges and gently push them toward the center, while gently lifting and tilting the pan to allow liquid on top to flow underneath.
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Step 7
When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
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Step 8
Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
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Step 9
Using a wide spatula, fold the untopped half of the omelette over the filled half.
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Step 10
Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.
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Serve with a side salad or some fresh chopped fruit, if desired.
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Enjoy!
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