By Chef
Prepare the ingredients: Clean and slice the mushrooms, halve the cherry tomatoes, and crumble the goat cheese.
In a small bowl, crack the eggs, add a pinch of salt and black pepper, and whisk until well combined.
Heat 1/2 tsp of olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and sauté for about 3-4 minutes until softened.
Add the baby spinach to the skillet with the mushrooms and cook for another 1-2 minutes until wilted. Remove from the skillet and set aside.
Reduce the heat to low. Add the remaining 1/2 tsp of olive oil or butter to the skillet. Pour the beaten eggs into the skillet and let them cook gently without stirring for a smooth omelette texture.
As the eggs begin to set, add the sautéed mushrooms and spinach mixture, cherry tomatoes, and crumbled goat cheese onto one half of the omelette.
Carefully fold the omelette in half with a spatula and let it cook for another minute to allow the cheese to melt.
Meanwhile, toast the whole-grain bread slice in a toaster or on a grill until golden brown.
Serve the Spinach-Mushroom Omelette with Goat Cheese on a plate alongside the whole-grain toast.
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By Chef
This Breakfast Omelette Vegetarian Easy Recipes recipe is ready in 20 minutes and features Large eggs, Baby spinach, Mushrooms and other delicious ingredients. Contains 400 calories total.
Prepare the ingredients: Clean and slice the mushrooms, halve the cherry tomatoes, and crumble the goat cheese.
In a small bowl, crack the eggs, add a pinch of salt and black pepper, and whisk until well combined.
Heat 1/2 tsp of olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and sauté for about 3-4 minutes until softened.
Add the baby spinach to the skillet with the mushrooms and cook for another 1-2 minutes until wilted. Remove from the skillet and set aside.
Reduce the heat to low. Add the remaining 1/2 tsp of olive oil or butter to the skillet. Pour the beaten eggs into the skillet and let them cook gently without stirring for a smooth omelette texture.
As the eggs begin to set, add the sautéed mushrooms and spinach mixture, cherry tomatoes, and crumbled goat cheese onto one half of the omelette.
Carefully fold the omelette in half with a spatula and let it cook for another minute to allow the cheese to melt.
Meanwhile, toast the whole-grain bread slice in a toaster or on a grill until golden brown.
Serve the Spinach-Mushroom Omelette with Goat Cheese on a plate alongside the whole-grain toast.
Calories per Serving: 400
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