By Nathan Haskins
Crack the eggs into a bowl. Add salt and black pepper, then whisk until they are well blended.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet. Sauté for about 3 minutes until they are softened.
Add the fresh spinach to the skillet. Cook until it is wilted, about 2 minutes.
Reduce the heat to low and pour the beaten eggs over the mushrooms and spinach. Swirl the pan gently to distribute the eggs evenly.
Cook the omelette on low heat until the eggs are almost set, about 4-5 minutes. You can cover the skillet with a lid to help the top cook faster without flipping.
Crumble the feta cheese over one half of the omelette.
Using a spatula, fold the omelette in half to cover the cheese. Let it cook for another minute until the cheese is slightly melted.
While the omelette is cooking, toast the slice of whole-grain bread in a toaster until golden brown.
Serve the omelette hot, with the whole-grain toast on the side.
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This Breakfast Eggs Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, fresh spinach, sliced mushrooms and other delicious ingredients. Contains 420 calories total.
Crack the eggs into a bowl. Add salt and black pepper, then whisk until they are well blended.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet. Sauté for about 3 minutes until they are softened.
Add the fresh spinach to the skillet. Cook until it is wilted, about 2 minutes.
Reduce the heat to low and pour the beaten eggs over the mushrooms and spinach. Swirl the pan gently to distribute the eggs evenly.
Cook the omelette on low heat until the eggs are almost set, about 4-5 minutes. You can cover the skillet with a lid to help the top cook faster without flipping.
Crumble the feta cheese over one half of the omelette.
Using a spatula, fold the omelette in half to cover the cheese. Let it cook for another minute until the cheese is slightly melted.
While the omelette is cooking, toast the slice of whole-grain bread in a toaster until golden brown.
Serve the omelette hot, with the whole-grain toast on the side.
Calories per Serving: 420
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