By Vigneshwaran S
Prepare your ingredients by washing the baby spinach, slicing the mushrooms, and grating the cheddar if not pre-shredded.
In a non-stick skillet, heat 1 tsp of olive oil or butter over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until softened.
Add the baby spinach to the skillet with the mushrooms and cook for an additional 1-2 minutes until the spinach has wilted. Season with a pinch of salt and pepper. Remove the mixture from the skillet and set aside.
In a bowl, beat the eggs with a little salt and pepper.
Pour the eggs into the same skillet and let them cook without stirring for about 1-2 minutes until the edges start to set.
Add the mushroom and spinach mixture to one half of the omelette. If using, sprinkle the shredded cheddar on top of the vegetables.
Using a spatula, carefully fold the other half of the omelette over the filled side.
Continue to cook for another 1-2 minutes until the cheese (if used) melts and the omelette is cooked through. Slide the omelette onto a plate.
Toast the slice of whole-grain bread to your liking and slice the apple into wedges.
Serve the omelette with the whole-grain toast and apple slices on the side.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach (fresh), mushrooms and other delicious ingredients. Contains 350 calories total.
Prepare your ingredients by washing the baby spinach, slicing the mushrooms, and grating the cheddar if not pre-shredded.
In a non-stick skillet, heat 1 tsp of olive oil or butter over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until softened.
Add the baby spinach to the skillet with the mushrooms and cook for an additional 1-2 minutes until the spinach has wilted. Season with a pinch of salt and pepper. Remove the mixture from the skillet and set aside.
In a bowl, beat the eggs with a little salt and pepper.
Pour the eggs into the same skillet and let them cook without stirring for about 1-2 minutes until the edges start to set.
Add the mushroom and spinach mixture to one half of the omelette. If using, sprinkle the shredded cheddar on top of the vegetables.
Using a spatula, carefully fold the other half of the omelette over the filled side.
Continue to cook for another 1-2 minutes until the cheese (if used) melts and the omelette is cooked through. Slide the omelette onto a plate.
Toast the slice of whole-grain bread to your liking and slice the apple into wedges.
Serve the omelette with the whole-grain toast and apple slices on the side.
Calories per Serving: 350
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