By Nathan Haskins
Crack the eggs into a bowl, add salt and pepper, and beat them until mixed well.
Heat olive oil or butter in a non-stick skillet over medium heat.
Add sliced mushrooms to the skillet and sauté for 2-3 minutes until they soften.
Add fresh spinach to the skillet and cook for another 1-2 minutes until wilted.
Pour the beaten eggs over the mushrooms and spinach in the skillet.
Use a spatula to gently stir the mixture for the first 10-15 seconds and then let it cook until the bottom is set, about 2-3 minutes.
Once the omelette is almost fully set, use the spatula to fold it in half. Cook for another 1 minute to ensure everything is fully cooked.
Toast the whole-grain bread until golden brown.
Serve the omelette hot, garnished with chopped chives, alongside the whole-grain toast.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, fresh spinach, sliced mushrooms and other delicious ingredients. Contains 320 calories total.
Crack the eggs into a bowl, add salt and pepper, and beat them until mixed well.
Heat olive oil or butter in a non-stick skillet over medium heat.
Add sliced mushrooms to the skillet and sauté for 2-3 minutes until they soften.
Add fresh spinach to the skillet and cook for another 1-2 minutes until wilted.
Pour the beaten eggs over the mushrooms and spinach in the skillet.
Use a spatula to gently stir the mixture for the first 10-15 seconds and then let it cook until the bottom is set, about 2-3 minutes.
Once the omelette is almost fully set, use the spatula to fold it in half. Cook for another 1 minute to ensure everything is fully cooked.
Toast the whole-grain bread until golden brown.
Serve the omelette hot, garnished with chopped chives, alongside the whole-grain toast.
Calories per Serving: 320
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