By Sasha Gordanier
Chop the onion and cremini mushrooms into small pieces. Set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and mushrooms and sauté for about 5 minutes, until the mushrooms are browned and the onions are translucent.
Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes. Season the mixture with a pinch of salt and pepper. Remove the mixture from the skillet and set aside.
In a bowl, crack the eggs and beat them with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well mixed.
Wipe the skillet clean with a paper towel and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the beaten eggs into the skillet, swirling to cover the entire surface. Let the eggs cook undisturbed for about 2 minutes, until the edges are set but the top is still slightly runny.
Evenly spread the mushroom and spinach mixture over one half of the omelette. Use a spatula to fold the other half over the filling. Cook for another 1-2 minutes until the omelette is fully set.
Meanwhile, toast the whole-grain bread slices until golden brown.
Serve the omelette hot with the toasted whole-grain bread on the side. Optionally, garnish with additional fresh spinach or a sprinkle of black pepper.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Cremini mushrooms and other delicious ingredients. Contains 370 calories total.
Chop the onion and cremini mushrooms into small pieces. Set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and mushrooms and sauté for about 5 minutes, until the mushrooms are browned and the onions are translucent.
Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes. Season the mixture with a pinch of salt and pepper. Remove the mixture from the skillet and set aside.
In a bowl, crack the eggs and beat them with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well mixed.
Wipe the skillet clean with a paper towel and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the beaten eggs into the skillet, swirling to cover the entire surface. Let the eggs cook undisturbed for about 2 minutes, until the edges are set but the top is still slightly runny.
Evenly spread the mushroom and spinach mixture over one half of the omelette. Use a spatula to fold the other half over the filling. Cook for another 1-2 minutes until the omelette is fully set.
Meanwhile, toast the whole-grain bread slices until golden brown.
Serve the omelette hot with the toasted whole-grain bread on the side. Optionally, garnish with additional fresh spinach or a sprinkle of black pepper.
Calories per Serving: 370
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