Add 2 tablespoons of oil to a large skillet, and heat over medium-high. Add the mushrooms and saute, stirring occasionally until they have browned, about 5 to 8 minutes. Add the garlic, sun-dried tomatoes, and baby spinach, cover and cook until spinach has wilted, about 2 to 3 minutes. Add the salt, and then set these aside until ready to use.

Beat 2 to 3 eggs in a bowl with 3 to 4 tablespoons of half & half (optional), and 1 tablespoon of hemp seeds until well-beaten. If you’d like, you can blend the eggs in a blender.

Add 1 to 2 tablespoons of butter to a small to medium-sized skillet (10-inch works great for a 3-egg omelette). Heat to medium-high, and spread the butter over the full surface of the skillet.

Pour the beaten egg and hemp seed mixture into the hot skillet. Allow it to cook until the sides firm up and the center has set, about 3 to 5 minutes.

Add half of your sauteed vegetables to one side of the omelette. Use a spatula to fold the omelette in half.

Serve with hot sauce or salsa. You also can sprinkle crumbled feta cheese inside the omelette or instead add jack or cheddar cheese for a gooey omelette.

Repeat the process for the second omelette.