By Keyle Vandeberg
Start by cleaning and slicing the mushrooms. Rinse the spinach leaves thoroughly and set them aside to dry.
In a bowl, whisk together 2 whole eggs and 2 egg whites with a pinch of salt and pepper until well combined.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté them for about 3-4 minutes until they're golden and soft.
Add the spinach to the pan with mushrooms and sauté for another 2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan over the spinach and mushrooms. Let the eggs cook undisturbed for a couple of minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelette, allowing the uncooked eggs to flow to the edges of the pan. Cook for another 2-3 minutes until the omelette is fully set but still moist.
Fold the omelette in half and transfer it to a plate.
Toast the slice of whole grain bread until golden brown. Serve it alongside the omelette.
Slice the half an orange into wedges and serve with the omelette and toast for a refreshing finish.
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By Keyle Vandeberg
This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features whole eggs, egg whites, spinach and other delicious ingredients. Contains 370 calories total.
Start by cleaning and slicing the mushrooms. Rinse the spinach leaves thoroughly and set them aside to dry.
In a bowl, whisk together 2 whole eggs and 2 egg whites with a pinch of salt and pepper until well combined.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and sauté them for about 3-4 minutes until they're golden and soft.
Add the spinach to the pan with mushrooms and sauté for another 2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan over the spinach and mushrooms. Let the eggs cook undisturbed for a couple of minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelette, allowing the uncooked eggs to flow to the edges of the pan. Cook for another 2-3 minutes until the omelette is fully set but still moist.
Fold the omelette in half and transfer it to a plate.
Toast the slice of whole grain bread until golden brown. Serve it alongside the omelette.
Slice the half an orange into wedges and serve with the omelette and toast for a refreshing finish.
Calories per Serving: 370
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