By Vigneshwaran S
Crack the eggs into a bowl and beat them lightly with a fork. Season with salt and black pepper to taste.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are soft and slightly browned, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until wilted, about 1-2 minutes.
Pour the beaten eggs evenly over the sautéed mushrooms and spinach.
If you're using the optional shredded cheddar, sprinkle it over the eggs now, ensuring it spreads evenly.
Cook the omelette for about 3-4 minutes until the edges are set. Gently lift the edges with a spatula and tilt the skillet to allow uncooked eggs to flow to the edges.
Once the omelette is mostly set, gently fold it in half and let it cook for another minute until the cheese (if using) is melted and the eggs are fully cooked.
While the omelette is cooking, toast the slice of whole-grain bread until golden brown.
Wash the apple thoroughly, slice it into wedges or rounds, and serve alongside the omelette and toast.
Serve the Spinach & Mushroom Omelette on a plate with the whole-grain toast and apple slices on the side. Enjoy your meal!
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By Vigneshwaran S
This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms, sliced and other delicious ingredients. Contains 400 calories total.
Crack the eggs into a bowl and beat them lightly with a fork. Season with salt and black pepper to taste.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are soft and slightly browned, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until wilted, about 1-2 minutes.
Pour the beaten eggs evenly over the sautéed mushrooms and spinach.
If you're using the optional shredded cheddar, sprinkle it over the eggs now, ensuring it spreads evenly.
Cook the omelette for about 3-4 minutes until the edges are set. Gently lift the edges with a spatula and tilt the skillet to allow uncooked eggs to flow to the edges.
Once the omelette is mostly set, gently fold it in half and let it cook for another minute until the cheese (if using) is melted and the eggs are fully cooked.
While the omelette is cooking, toast the slice of whole-grain bread until golden brown.
Wash the apple thoroughly, slice it into wedges or rounds, and serve alongside the omelette and toast.
Serve the Spinach & Mushroom Omelette on a plate with the whole-grain toast and apple slices on the side. Enjoy your meal!
Calories per Serving: 400
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