One of the things that makes this omelet so distinctive is that the mushrooms are really thinly sliced. Clean your mushrooms and slice them as thin as you can.

Then melt the butter in a skillet over medium heat. Add the olive oil. Add the mushrooms to the skillet and cook them until each side has browned.

While the mushrooms cook, whisk the eggs together with a touch of salt and pepper. Set aside.

Reduce the heat of the burner so that it just above its lowest point. Add the spinach.

Once the spinach wilts, add the eggs. Move the eggs around the pan so that they are at an equal level and just hitting the edges of the skillet. Use the first 20 seconds to make sure the eggs are laying the skillet perfectly. Then wait.

After about 3-4 minutes the egg on the top surface of the omelet should be setting up. At this point add the goat cheese.

Once the egg has fully set, and the goat cheese is melty, run a rubber spatula around the edge of the omelet. Then fold one side of the omelet over.

Carefully remove the omelet from the skillet, and place it on a plate. Drizzle the pesto over.