Direction :

1. Bring 2 cups of water to a boil in a saucepan; add ramen and cook until tender, about 3 minutes. Drain and set aside.
2. Melt 1 tablespoon butter in a skillet. Add mushrooms; cook and stir until tender, about 5 minutes. Add spinach and cook until wilted, stirring constantly, about 2 minutes. Remove from skillet and set aside.
3. Mix eggs with splash of milk in a bowl. Melt remaining 1 tablespoon butter in the same skillet. Add eggs, top with half of the ramen, 1/2 of the mushroom-spinach mixture, and 1/4 cup cheese. Season with salt and pepper. Once eggs are set, fold omelet in half and top with remaining mushroom mixture and remaining cheese.