By Brielle Adams
In a small bowl, beat the eggs and egg white together. Season with salt and pepper to taste. Set aside.
Heat the olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they start to brown slightly.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Stir occasionally.
Pour the beaten eggs into the skillet over the mushrooms and spinach. Let it cook undisturbed for 2-3 minutes, or until the edges start to set.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow any uncooked egg to flow to the edges.
Once the omelette is mostly set but still slightly runny on top, fold it in half. Cook for an additional minute to ensure the eggs are fully cooked through.
Serve the omelette with the whole-grain toast on the side. Garnish with fresh herbs if using.
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This Breakfast Vegetarian Quick & Easy recipe is ready in 15 minutes and features large eggs, egg white, fresh spinach, chopped and other delicious ingredients. Contains 325 calories total.
In a small bowl, beat the eggs and egg white together. Season with salt and pepper to taste. Set aside.
Heat the olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they start to brown slightly.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Stir occasionally.
Pour the beaten eggs into the skillet over the mushrooms and spinach. Let it cook undisturbed for 2-3 minutes, or until the edges start to set.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow any uncooked egg to flow to the edges.
Once the omelette is mostly set but still slightly runny on top, fold it in half. Cook for an additional minute to ensure the eggs are fully cooked through.
Serve the omelette with the whole-grain toast on the side. Garnish with fresh herbs if using.
Calories per Serving: 325
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