By Antonio Andrade
Begin by slicing the mushrooms thinly. Set aside.
In a non-stick skillet, heat 1/2 tsp of olive oil over medium heat. Add the sliced mushrooms and sauté until they are soft and golden brown, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until the spinach is wilted, about 1-2 minutes. Remove from the skillet and set aside.
In a bowl, whisk together the 2 large eggs and 1 egg white. Season with salt and pepper to taste.
Heat the remaining 1/2 tsp of olive oil in the skillet over medium heat. Pour in the egg mixture and let it cook for about 1-2 minutes until it begins to set around the edges.
Evenly distribute the cooked mushrooms and spinach over one half of the omelette. Crumble the feta cheese on top of the vegetables.
Fold the other half of the omelette over the fillings and let it cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.
Toast the slice of whole-grain bread to your preference while the omelette is finishing. If desired, you can use a toaster or a skillet.
Serve the omelette hot with the toasted slice of whole-grain bread on the side. Enjoy your Spinach & Mushroom Omelette with Whole-Grain Toast!
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Large eggs, Egg white, Baby spinach and other delicious ingredients. Contains 350 calories total.
Begin by slicing the mushrooms thinly. Set aside.
In a non-stick skillet, heat 1/2 tsp of olive oil over medium heat. Add the sliced mushrooms and sauté until they are soft and golden brown, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until the spinach is wilted, about 1-2 minutes. Remove from the skillet and set aside.
In a bowl, whisk together the 2 large eggs and 1 egg white. Season with salt and pepper to taste.
Heat the remaining 1/2 tsp of olive oil in the skillet over medium heat. Pour in the egg mixture and let it cook for about 1-2 minutes until it begins to set around the edges.
Evenly distribute the cooked mushrooms and spinach over one half of the omelette. Crumble the feta cheese on top of the vegetables.
Fold the other half of the omelette over the fillings and let it cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.
Toast the slice of whole-grain bread to your preference while the omelette is finishing. If desired, you can use a toaster or a skillet.
Serve the omelette hot with the toasted slice of whole-grain bread on the side. Enjoy your Spinach & Mushroom Omelette with Whole-Grain Toast!
Calories per Serving: 350
Your Rating:
