Fresh Herb Omelet with Spinach and Mushrooms

In a medium nonstick skillet, heat 1 tablespoon of avocado oil over medium-high heat.
Add the cremini mushrooms and sauté until golden brown, about 6 minutes.
Add the garlic and shallot, cooking until translucent, about 2 minutes.
Add the baby spinach and cook until wilted and the water evaporates, about 5 minutes.
Season with salt and pepper.
Transfer the mixture to a paper towel–lined plate and set aside.
In a medium bowl, whisk together the egg whites, egg, and milk until light and frothy.
Stir in the parsley, chives, and dill.
Season with salt.
Heat the remaining 1 tablespoon avocado oil in the same skillet over medium heat.
Pour in the egg mixture and swirl it around the pan.
Gently stir with a rubber spatula, then swirl the pan again to spread the eggs evenly.
Lower the heat and cook until the eggs are mostly set.
Add the mushroom-spinach mixture to the middle of the omelet.
Fold the omelet in thirds, using the spatula to help roll it onto a serving plate.
Garnish with extra chopped chives.
Serve immediately.