Arrange all ingredients near to the cooking side,
First heat the pan adding one tablespoon ghee and oil same in measures.
Add garlic to the pan season with salt over a high heat in the small burner of the oven for a minute,while fragment add the mushrooms and cook for five to six minutes until brown in colour, add black pepper give it a mix and saute occasionally.
Add the spinach and coriander leaves and cook for a minute or two, not over cook,
Take out from the heat and place in a bowl,
Discard the liquid portion and remove all before using the pan for cooking the omelette.
Take another mixing bowl,crack the eggs into a bowl and mix using a fork,and seasoned with salt and pepper to taste.
Now pour the eggs into a heated pan adding one tablespoon ghee and oil same in manner,spread evenly throughout the pan.
Use the spatula to bring the eggs towards the centre,for the few seconds,and spread again evenly by the spatula,then cover with the lid,lower the flame,and cook for another minute.
Don't over cook or don't try to fast it can damage the omelette and being dry and crispy,the desire is "it must be soft and smooth and fluffy"
When the top is almost cooked add the spinach and coriander and mushrooms to the top along with crumbled paneer and cheese,
Now fold the omelette in half and cook for another minute for warm up the topping and slide it on the serving plate,and enjoy healthy and tasty eating.
