By Linga Parvathiii
In a medium bowl, crack the eggs and beat them well with a pinch of salt and pepper to taste.
In a non-stick skillet over medium heat, add 1/2 tsp of olive oil or butter. Add sliced mushrooms and sauté until they are tender and lightly browned, about 3-4 minutes.
Add the fresh spinach to the skillet with the mushrooms and cook for another 2 minutes, or until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Wipe the skillet clean and return to the heat. Add the remaining 1/2 tsp of olive oil or butter, then pour in the beaten eggs, tilting the pan to spread them evenly across the bottom.
As the eggs begin to set, use a spatula to gently lift the edges and allow uncooked eggs to flow underneath.
Once the eggs are mostly set, evenly distribute the spinach and mushroom mixture over one half of the omelette, then sprinkle the feta cheese on top.
Fold the other half of the omelette over the filling and let it cook for another minute to help the cheese melt. Remove from the pan and place onto a serving plate.
Toast the whole-grain bread slices in a toaster until golden brown. Serve the toast alongside the omelette.
Enjoy your Spinach, Mushroom & Feta Omelette with Whole-Grain Toast as a nutritious and delicious meal!
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By Linga Parvathiii
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Sliced mushrooms and other delicious ingredients. Contains 480 calories total.
In a medium bowl, crack the eggs and beat them well with a pinch of salt and pepper to taste.
In a non-stick skillet over medium heat, add 1/2 tsp of olive oil or butter. Add sliced mushrooms and sauté until they are tender and lightly browned, about 3-4 minutes.
Add the fresh spinach to the skillet with the mushrooms and cook for another 2 minutes, or until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Wipe the skillet clean and return to the heat. Add the remaining 1/2 tsp of olive oil or butter, then pour in the beaten eggs, tilting the pan to spread them evenly across the bottom.
As the eggs begin to set, use a spatula to gently lift the edges and allow uncooked eggs to flow underneath.
Once the eggs are mostly set, evenly distribute the spinach and mushroom mixture over one half of the omelette, then sprinkle the feta cheese on top.
Fold the other half of the omelette over the filling and let it cook for another minute to help the cheese melt. Remove from the pan and place onto a serving plate.
Toast the whole-grain bread slices in a toaster until golden brown. Serve the toast alongside the omelette.
Enjoy your Spinach, Mushroom & Feta Omelette with Whole-Grain Toast as a nutritious and delicious meal!
Calories per Serving: 480
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