Crack the eggs into a bowl, add salt and black pepper, then whisk well. Set aside.

Heat a pan over medium heat and melt the butter.

Add sliced mushrooms and cook until they start to brown, about 5–6 minutes.

Season the mushrooms with salt, pepper, and Italian herbs. Stir and let them brown fully.

Turn off the heat, add baby spinach, and mix. Let it sit for a minute until the spinach wilts.

Transfer the mushroom and spinach mixture to a plate.

In the same pan, pour in the whisked eggs over medium-low heat. Once the bottom is set, lower the heat and carefully flip the omelette.

Add the mushroom and spinach mixture to one side of the omelette. Sprinkle cheese and red pepper flakes over the filling and fold the omelette.

Cover the pan and let it cook for a minute until the cheese melts.

Slide onto a plate and serve hot.