By Nathan Haskins
In a medium bowl, beat the eggs with a pinch of salt and black pepper until well combined.
Heat 1 teaspoon of olive oil in a non-stick pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are soft and any liquid has evaporated.
Add the spinach to the mushrooms and cook for another 1-2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan, ensuring they spread evenly over the vegetables.
Cook the omelet for 2-3 minutes or until the eggs start to set around the edges.
Gently lift one edge of the omelet with a spatula, tilt the pan to allow any uncooked egg to run to the edges.
When the omelet is almost fully set, carefully fold it in half and let it cook for an additional minute to ensure the center is cooked through.
While the omelet is cooking, toast the whole-grain slice in a toaster until golden brown.
Serve the omelet immediately with the whole-grain toast on the side.
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This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features large eggs, spinach, sliced mushrooms and other delicious ingredients. Contains 320 calories total.
In a medium bowl, beat the eggs with a pinch of salt and black pepper until well combined.
Heat 1 teaspoon of olive oil in a non-stick pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are soft and any liquid has evaporated.
Add the spinach to the mushrooms and cook for another 1-2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan, ensuring they spread evenly over the vegetables.
Cook the omelet for 2-3 minutes or until the eggs start to set around the edges.
Gently lift one edge of the omelet with a spatula, tilt the pan to allow any uncooked egg to run to the edges.
When the omelet is almost fully set, carefully fold it in half and let it cook for an additional minute to ensure the center is cooked through.
While the omelet is cooking, toast the whole-grain slice in a toaster until golden brown.
Serve the omelet immediately with the whole-grain toast on the side.
Calories per Serving: 320
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