By michelle s
Crack the eggs into a medium bowl. Add a pinch of salt and pepper, then beat the eggs with a fork until well combined.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they become soft, about 3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach in the skillet. Tilt the skillet to ensure the eggs cover the entire surface evenly.
Cook the omelette for about 3-4 minutes, or until the eggs are mostly set. Carefully fold the omelette in half using a spatula and cook for another 1-2 minutes.
While the omelette is cooking, toast the slice of whole-grain bread to your desired level of crispiness.
Serve the omelette on a plate with the whole-grain toast on the side. Season with additional salt and pepper if desired.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, fresh spinach, sliced mushrooms and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a medium bowl. Add a pinch of salt and pepper, then beat the eggs with a fork until well combined.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they become soft, about 3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach in the skillet. Tilt the skillet to ensure the eggs cover the entire surface evenly.
Cook the omelette for about 3-4 minutes, or until the eggs are mostly set. Carefully fold the omelette in half using a spatula and cook for another 1-2 minutes.
While the omelette is cooking, toast the slice of whole-grain bread to your desired level of crispiness.
Serve the omelette on a plate with the whole-grain toast on the side. Season with additional salt and pepper if desired.
Calories per Serving: 350
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