By Linga Parvathiii
Begin by lightly whisking the 3 large eggs in a small bowl. Season with salt and black pepper to taste, and set aside.
Heat 1/2 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add 1/2 cup of sliced mushrooms and sauté for about 3-4 minutes or until they are soft and lightly browned.
Add 1 cup of fresh spinach to the skillet with the mushrooms and cook for an additional 2 minutes until the spinach is wilted. Remove the spinach and mushroom mixture from the skillet and set aside.
In the same skillet, add the remaining 1/2 teaspoon of olive oil or butter. Pour in the whisked eggs, allowing them to cook for a minute or until the edges start to set.
Carefully lift the edges of the omelette with a spatula to let the uncooked eggs flow to the edges. Continue cooking until the omelette is almost set, about 1-2 more minutes.
Evenly spread the spinach and mushroom mixture over half of the omelette. Sprinkle 1 oz of crumbled feta cheese on top.
Fold the omelette in half over the filling and allow it to cook for another minute to let the cheese melt slightly. Slide the omelette onto a plate.
While the omelette is cooking, toast 2 slices of whole-grain bread to your desired level of doneness using a toaster.
Serve the spinach, mushroom, and feta omelette with the whole-grain toast on the side. Enjoy your meal!
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This Breakfast Vegetarian recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Sliced mushrooms and other delicious ingredients. Contains 460 calories total.
Begin by lightly whisking the 3 large eggs in a small bowl. Season with salt and black pepper to taste, and set aside.
Heat 1/2 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add 1/2 cup of sliced mushrooms and sauté for about 3-4 minutes or until they are soft and lightly browned.
Add 1 cup of fresh spinach to the skillet with the mushrooms and cook for an additional 2 minutes until the spinach is wilted. Remove the spinach and mushroom mixture from the skillet and set aside.
In the same skillet, add the remaining 1/2 teaspoon of olive oil or butter. Pour in the whisked eggs, allowing them to cook for a minute or until the edges start to set.
Carefully lift the edges of the omelette with a spatula to let the uncooked eggs flow to the edges. Continue cooking until the omelette is almost set, about 1-2 more minutes.
Evenly spread the spinach and mushroom mixture over half of the omelette. Sprinkle 1 oz of crumbled feta cheese on top.
Fold the omelette in half over the filling and allow it to cook for another minute to let the cheese melt slightly. Slide the omelette onto a plate.
While the omelette is cooking, toast 2 slices of whole-grain bread to your desired level of doneness using a toaster.
Serve the spinach, mushroom, and feta omelette with the whole-grain toast on the side. Enjoy your meal!
Calories per Serving: 460
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