In a separate pan, sauté the mushrooms, sweet onion, and bell pepper until desired texture (up to you). Turn off the heat and add the tomato and spinach. Cover with a lid until ready to use.

Mix the eggs and water in a bowl until there are no streaks.

Preheat omelet pan on medium heat and melt the butter in the pan.

Add the egg mixture. As the outside edges cook, gently push the eggs toward the center of the pan allowing remaining liquid to flow into the space left at the sides of the pan.

While the middle is still a little wet, add the precooked veggies (the spinach and tomato will have steam wilted, but not become gooey).

Fold in half (or thirds if you feel adventurous) and top with cheese.

Season with salt and pepper to taste.