By Javier Cuesta
Slice the mushrooms, dice the onion, and halve the cherry tomatoes. Set aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until translucent, about 3 minutes.
Add the sliced mushrooms to the skillet. Cook until they are browned, about 5 minutes.
Stir in the spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove the vegetable mixture from the skillet and set aside.
In a bowl, whisk the eggs together with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add the remaining 1 tablespoon of olive oil to the skillet. Pour the eggs into the skillet and let them cook without stirring for about 2 minutes, or until the edges start to set.
When the bottom of the omelette is set but the top is still slightly runny, spoon the spinach and mushroom mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another minute to let the eggs firm up slightly.
Toast the whole-grain bread slices in a toaster until golden brown.
Serve the omelette hot, accompanied by the whole-grain toast and a side of halved cherry tomatoes.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Mushrooms and other delicious ingredients. Contains 400 calories total.
Slice the mushrooms, dice the onion, and halve the cherry tomatoes. Set aside.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until translucent, about 3 minutes.
Add the sliced mushrooms to the skillet. Cook until they are browned, about 5 minutes.
Stir in the spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove the vegetable mixture from the skillet and set aside.
In a bowl, whisk the eggs together with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add the remaining 1 tablespoon of olive oil to the skillet. Pour the eggs into the skillet and let them cook without stirring for about 2 minutes, or until the edges start to set.
When the bottom of the omelette is set but the top is still slightly runny, spoon the spinach and mushroom mixture over one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another minute to let the eggs firm up slightly.
Toast the whole-grain bread slices in a toaster until golden brown.
Serve the omelette hot, accompanied by the whole-grain toast and a side of halved cherry tomatoes.
Calories per Serving: 400
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