Place pan on stove over a medium head. Add in oil and heat slightly. Then add in onions and garlic. Saute until onions soften and become translucent.
Mix in sliced mushrooms and cook through until all liquid evaporates then season with salt to taste and brown mushrooms slightly.
Remove mushrooms from pan and set aside.
Add butter and dash of olive oil to pan and reduce heat slightly. NB. You want to cook the omelette slowly so that it cooks all the way through with a lid on without burning the bottom.
Separate yolks from egg whites and season both with salt and pepper.
Whip egg whites to form soft peaks
In a separate bowl whip egg yolks until they become pale, light and fluffy
Fold yolks into whipped egg whites
Add egg mixture into heated pan with butter, cover with lid and allow to cook through.
NB. I suggest a glass lid so you can see once it cooks through. Also note that the mix mix will rise but deflate a bit as soon as you remove the lid.
For the filling; top egg with some of the cheese followed by a layer of mushroom, a bit more of the cheese then add the sliced jalapenos, add the final layer of cheese and top with the sliced spring onion.
Cover and leave until cheese starts melting then remove lid and gently fold over.
You can serve with a dollop of sour cream and crispy bacon bits or as is. Enjoy!
