Rinse the spinach leaves and wring them out. Clean the mushrooms and cut them into slices.

Melt the butter in a large frying pan and brown the mushrooms. The water should be absorbed. Add baby spinach.

Break the eggs into a salad bowl and whip them with a fork with the liquid cream, salt and pepper. Pour evenly into the pan.

Cook for a few minutes, then flip the omelette to cook the other side. Serve directly accompanied by a fresh salad.