By Katie Marowsky
Wash the fresh spinach and slice the mushrooms if they aren't pre-sliced.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 5 minutes, or until they're tender and lightly golden.
Add the spinach to the skillet with the mushrooms and sauté for another 2-3 minutes until wilted. Season with a pinch of salt and freshly ground black pepper. Remove from the skillet and set aside.
In a bowl, crack and whisk all 12 eggs until well combined. Season with remaining salt and black pepper.
Heat another tablespoon of olive oil in the skillet over medium-low heat. Pour in a portion of the egg mixture (about 2 eggs worth) to make one omelette.
As the omelette sets, place a portion of the spinach and mushroom mixture along with about 28 grams (1 oz) of crumbled feta cheese on one side of the omelette.
Fold the omelette in half and cook for another minute until the eggs are fully set. Remove from the skillet and keep warm. Repeat the process for the remaining omelettes.
While making the omelettes, simultaneously toast the whole wheat bread slices until golden brown.
Slice the apples into wedges or keep them whole as preferred, and serve alongside the omelette and toast on each plate.
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By Katie Marowsky
This Breakfast Brunch Vegetarian recipe is ready in 30 minutes and features Large eggs, Fresh spinach, Mushrooms and other delicious ingredients. Contains 400 calories total.
Wash the fresh spinach and slice the mushrooms if they aren't pre-sliced.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 5 minutes, or until they're tender and lightly golden.
Add the spinach to the skillet with the mushrooms and sauté for another 2-3 minutes until wilted. Season with a pinch of salt and freshly ground black pepper. Remove from the skillet and set aside.
In a bowl, crack and whisk all 12 eggs until well combined. Season with remaining salt and black pepper.
Heat another tablespoon of olive oil in the skillet over medium-low heat. Pour in a portion of the egg mixture (about 2 eggs worth) to make one omelette.
As the omelette sets, place a portion of the spinach and mushroom mixture along with about 28 grams (1 oz) of crumbled feta cheese on one side of the omelette.
Fold the omelette in half and cook for another minute until the eggs are fully set. Remove from the skillet and keep warm. Repeat the process for the remaining omelettes.
While making the omelettes, simultaneously toast the whole wheat bread slices until golden brown.
Slice the apples into wedges or keep them whole as preferred, and serve alongside the omelette and toast on each plate.
Calories per Serving: 400
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