Artichoke spinach and mushroom omelet

1. Squeeze as much water as possible from 1/3 cup of thawed spinach.

2. Chop 2 to 3 artichoke bottoms into small pieces.

3. Heat 1 teaspoon of olive oil in a skillet over medium heat.

4. Cook the chopped artichoke bottoms for 2 minutes.

5. Add the spinach, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, and black pepper to taste.

6. Cook for 2 to 3 minutes, stirring occasionally, until the filling is fairly dry, then transfer it to a plate.

7. Beat 3 eggs with black pepper and a small pinch of salt.

8. Melt 1 teaspoon of butter in the skillet over medium-low heat.

9. Pour the beaten eggs into the skillet and gently pull the cooked edges toward the center while tilting the pan so the uncooked egg flows underneath.

10. When the eggs are mostly set but still slightly glossy, place the spinach-artichoke filling over one side and sprinkle with 1/4 cup of grated Asiago.

11. Fold the empty half over the filling, cook for another 30 to 60 seconds, and transfer the omelette to a plate.

12. Serve immediately, optionally topped with a light dusting of paprika.