Chopped Chicken & Mushroom Omelet
Chicken tenders, from the deli, sliced
Eggs, blended with a fork
Melt the butter over medium heat in a small non-stick pan.
Add the mushrooms and saute for 2 - 3 minutes.
Add the spinach, chicken and cheese then pour eggs over everything. Cover and cook on low for 3 - 4 minutes or until cheese is melted. Flip half of the egg over the other half. Continue to cook on low if there is still uncooked egg, flipping the omelet over to ensure everything is cooked properly. Season with salt and pepper and serve warm.