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Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.
Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.
When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.