By Keyle Vandeberg
Wash and dry the baby spinach, then set aside. Peel the clementines and divide them into segments for serving.
Crack the 6 eggs into a mixing bowl, add salt and pepper to taste, and whisk until well combined.
Heat 1 tsp of olive oil or butter in a non-stick skillet over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown, about 4-5 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until wilted, about 2 minutes. Remove the mushroom-spinach mixture from the skillet and set aside.
Wipe the skillet clean and add another 1 tsp of olive oil or butter. Pour in half of the beaten eggs and allow them to set slightly, about 1 minute.
Add half of the mushroom-spinach mixture evenly over one half of the omelette, and optionally sprinkle with half of the cheese.
Using a spatula, carefully fold the other half of the omelette over the filling and cook until the eggs are fully set, about 1-2 more minutes. Slide the omelette onto a plate and keep warm. Repeat steps 5 through 7 for the second omelette.
While cooking the second omelette, toast the slices of whole-grain bread to your desired level of crispness.
Serve each omelette with a slice of whole-grain toast and a small clementine on the side. Enjoy your meal!
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By Keyle Vandeberg
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms, sliced and other delicious ingredients. Contains 400 calories total.
Wash and dry the baby spinach, then set aside. Peel the clementines and divide them into segments for serving.
Crack the 6 eggs into a mixing bowl, add salt and pepper to taste, and whisk until well combined.
Heat 1 tsp of olive oil or butter in a non-stick skillet over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown, about 4-5 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until wilted, about 2 minutes. Remove the mushroom-spinach mixture from the skillet and set aside.
Wipe the skillet clean and add another 1 tsp of olive oil or butter. Pour in half of the beaten eggs and allow them to set slightly, about 1 minute.
Add half of the mushroom-spinach mixture evenly over one half of the omelette, and optionally sprinkle with half of the cheese.
Using a spatula, carefully fold the other half of the omelette over the filling and cook until the eggs are fully set, about 1-2 more minutes. Slide the omelette onto a plate and keep warm. Repeat steps 5 through 7 for the second omelette.
While cooking the second omelette, toast the slices of whole-grain bread to your desired level of crispness.
Serve each omelette with a slice of whole-grain toast and a small clementine on the side. Enjoy your meal!
Calories per Serving: 400
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