By Jared Jungkeit
Preheat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil or butter.
Add the sliced mushrooms to the pan and cook for 5-7 minutes until they are browned and starting to release their moisture, stirring occasionally.
Stir in the chopped spinach with the mushrooms and cook for another 2-3 minutes until the spinach wilts. Season with salt, pepper, and a pinch of nutmeg if using. Transfer the mixture to a bowl and set aside.
In a large bowl, crack the 10 eggs, add a pinch of salt and pepper, and whisk them together until well combined.
Return the pan to the heat and add the remaining tablespoon of olive oil or butter. Pour about a quarter of the egg mixture into the pan, letting it spread evenly.
Cook the eggs for about 1-2 minutes until the edges start to set, then spoon a quarter of the spinach and mushroom mixture onto one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling. Cook for another 1 minute, then slide it onto a plate. Repeat for the remaining egg mixture to make four omelettes.
Toast the slices of whole-grain bread until golden brown, then slice the avocados.
Serve each omelette with a slice of avocado and a piece of whole-grain toast on the side.
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By Jared Jungkeit
This Breakfast Brunch Eggs Vegetarian recipe is ready in 30 minutes and features large eggs, fresh spinach, roughly chopped, mushrooms, sliced and other delicious ingredients. Contains 450 calories total.
Preheat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil or butter.
Add the sliced mushrooms to the pan and cook for 5-7 minutes until they are browned and starting to release their moisture, stirring occasionally.
Stir in the chopped spinach with the mushrooms and cook for another 2-3 minutes until the spinach wilts. Season with salt, pepper, and a pinch of nutmeg if using. Transfer the mixture to a bowl and set aside.
In a large bowl, crack the 10 eggs, add a pinch of salt and pepper, and whisk them together until well combined.
Return the pan to the heat and add the remaining tablespoon of olive oil or butter. Pour about a quarter of the egg mixture into the pan, letting it spread evenly.
Cook the eggs for about 1-2 minutes until the edges start to set, then spoon a quarter of the spinach and mushroom mixture onto one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling. Cook for another 1 minute, then slide it onto a plate. Repeat for the remaining egg mixture to make four omelettes.
Toast the slices of whole-grain bread until golden brown, then slice the avocados.
Serve each omelette with a slice of avocado and a piece of whole-grain toast on the side.
Calories per Serving: 450
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