Beat 2 eggs in a bowl.

Heat a medium size non-stick pan on medium heat with 1 tbsp olive oil.

Add mushrooms, season with salt and black pepper, and cook until slightly browned.

Then add spinach, cherry tomatoes, and 1 tsp olive oil to cook until spinach starts to wilt.

Remove from heat and transfer to plate.

In the same pan over medium-low heat, add 1 tsp oil, swirl to coat pan, and pour in the 2 beaten eggs.

Swirl the eggs around the pan to evenly distribute.

Allow to cook until top is set and the sides pulls away from pan.

Spoon over ½ of the spinach mixture on half of the egg crepe, fold over, and slide it onto a serving plate.

Repeat for the other 2 eggs.