By Brittanie Peterson
Crack the large eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
In a non-stick pan, heat 1/2 teaspoon of olive oil over medium heat.
Add the sliced mushrooms to the pan and sauté for about 3 minutes or until they start to soften.
Add the spinach to the pan with the mushrooms and cook for another 2 minutes until wilted. Remove the mixture from the pan and set aside.
Add the remaining 1/2 teaspoon of olive oil to the pan, then pour in the beaten eggs.
Let the eggs cook for about 1 minute, then add the spinach and mushroom mixture evenly over half of the omelette.
Cook for another 1-2 minutes or until the eggs are set. Carefully fold the omelette in half.
While the omelette is cooking, toast the whole-grain bread until golden brown.
Serve the omelette hot with the toasted slice of whole-grain bread on the side.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features large eggs, spinach, sliced mushrooms and other delicious ingredients. Contains 275 calories total.
Crack the large eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
In a non-stick pan, heat 1/2 teaspoon of olive oil over medium heat.
Add the sliced mushrooms to the pan and sauté for about 3 minutes or until they start to soften.
Add the spinach to the pan with the mushrooms and cook for another 2 minutes until wilted. Remove the mixture from the pan and set aside.
Add the remaining 1/2 teaspoon of olive oil to the pan, then pour in the beaten eggs.
Let the eggs cook for about 1 minute, then add the spinach and mushroom mixture evenly over half of the omelette.
Cook for another 1-2 minutes or until the eggs are set. Carefully fold the omelette in half.
While the omelette is cooking, toast the whole-grain bread until golden brown.
Serve the omelette hot with the toasted slice of whole-grain bread on the side.
Calories per Serving: 275
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