By Aamarh Louis
In a non-stick skillet over medium heat, add 1 teaspoon of olive oil.
Add the sliced mushrooms to the skillet, sauté for about 3-4 minutes until they're softened and slightly browned.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove the mushrooms and spinach from the skillet and set aside.
In a bowl, crack the 2 large eggs and beat them lightly. Season with a pinch of salt and pepper.
Pour the beaten eggs into the same skillet over medium heat, spreading them evenly across the pan. Cook without stirring for about 2 minutes until the edges start to set.
Spread the cooked spinach and mushrooms evenly over one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the omelette is fully set.
While the omelette is finishing, toast the whole-grain bread slice in a toaster.
Once toasted, top the bread with 20g of sliced avocado, lightly mashing it with a fork and seasoning with salt and pepper.
Serve the spinach and mushroom omelette alongside the avocado-topped toast.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, mushrooms, sliced and other delicious ingredients. Contains 400 calories total.
In a non-stick skillet over medium heat, add 1 teaspoon of olive oil.
Add the sliced mushrooms to the skillet, sauté for about 3-4 minutes until they're softened and slightly browned.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove the mushrooms and spinach from the skillet and set aside.
In a bowl, crack the 2 large eggs and beat them lightly. Season with a pinch of salt and pepper.
Pour the beaten eggs into the same skillet over medium heat, spreading them evenly across the pan. Cook without stirring for about 2 minutes until the edges start to set.
Spread the cooked spinach and mushrooms evenly over one half of the omelette.
Using a spatula, carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the omelette is fully set.
While the omelette is finishing, toast the whole-grain bread slice in a toaster.
Once toasted, top the bread with 20g of sliced avocado, lightly mashing it with a fork and seasoning with salt and pepper.
Serve the spinach and mushroom omelette alongside the avocado-topped toast.
Calories per Serving: 400
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