By Antonio Andrade
In a mixing bowl, whisk together 2 whole eggs and 2 egg whites. Add a pinch of salt and pepper to taste. Set aside.
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Add 1/2 cup sliced mushrooms to the skillet. Sauté for 3-4 minutes until they are tender and golden brown.
Add 1 cup fresh spinach to the skillet with the mushrooms. Cook for another 2 minutes until spinach is wilted. Remove the mixture from the skillet and set aside.
Lower the heat to medium-low and pour the egg mixture into the skillet. Let it cook undisturbed for about 2 minutes or until the edges start to look firm.
Carefully spoon the spinach and mushroom mixture over one half of the omelette.
Using a spatula, gently fold the omelette in half to cover the filling. Cook for another 2 minutes to ensure the omelette is fully set.
Meanwhile, toast 1 slice of whole-grain bread in a toaster.
Spread 1 tsp of butter over the hot toasted bread while still warm.
Serve the Spinach & Mushroom Omelette with the buttered whole-grain toast on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features whole eggs, egg whites, fresh spinach and other delicious ingredients. Contains 360 calories total.
In a mixing bowl, whisk together 2 whole eggs and 2 egg whites. Add a pinch of salt and pepper to taste. Set aside.
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Add 1/2 cup sliced mushrooms to the skillet. Sauté for 3-4 minutes until they are tender and golden brown.
Add 1 cup fresh spinach to the skillet with the mushrooms. Cook for another 2 minutes until spinach is wilted. Remove the mixture from the skillet and set aside.
Lower the heat to medium-low and pour the egg mixture into the skillet. Let it cook undisturbed for about 2 minutes or until the edges start to look firm.
Carefully spoon the spinach and mushroom mixture over one half of the omelette.
Using a spatula, gently fold the omelette in half to cover the filling. Cook for another 2 minutes to ensure the omelette is fully set.
Meanwhile, toast 1 slice of whole-grain bread in a toaster.
Spread 1 tsp of butter over the hot toasted bread while still warm.
Serve the Spinach & Mushroom Omelette with the buttered whole-grain toast on the side.
Calories per Serving: 360
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