By Joakin Jr
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and golden brown.
Add the fresh spinach to the pan with the mushrooms and cook for another 1-2 minutes, stirring occasionally, until the spinach is wilted. Remove the mixture from the pan and set aside.
In a bowl, whisk the eggs with a pinch of salt and pepper until they're well combined.
Pour the beaten eggs into the same pan, still over medium heat, spreading them evenly.
Allow the eggs to cook undisturbed until they begin to set at the edges. Then, gently push the edges towards the center with a spatula, allowing uncooked egg to flow to the edges.
When the eggs are almost set but still slightly runny on top, sprinkle the spinach and mushroom mixture evenly over half of the omelette. Top with crumbled feta cheese.
Fold the other half of the omelette over the filling and cook for another minute, or until the eggs are fully set and the cheese has slightly melted.
Serve the omelette immediately with a side of toasted whole-grain bread.
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By Joakin Jr
This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features large eggs, fresh spinach, mushrooms and other delicious ingredients. Contains 450 calories total.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are softened and golden brown.
Add the fresh spinach to the pan with the mushrooms and cook for another 1-2 minutes, stirring occasionally, until the spinach is wilted. Remove the mixture from the pan and set aside.
In a bowl, whisk the eggs with a pinch of salt and pepper until they're well combined.
Pour the beaten eggs into the same pan, still over medium heat, spreading them evenly.
Allow the eggs to cook undisturbed until they begin to set at the edges. Then, gently push the edges towards the center with a spatula, allowing uncooked egg to flow to the edges.
When the eggs are almost set but still slightly runny on top, sprinkle the spinach and mushroom mixture evenly over half of the omelette. Top with crumbled feta cheese.
Fold the other half of the omelette over the filling and cook for another minute, or until the eggs are fully set and the cheese has slightly melted.
Serve the omelette immediately with a side of toasted whole-grain bread.
Calories per Serving: 450
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