By Keyle Vandeberg
Prepare the vegetables by washing the baby spinach and slicing the mushrooms if not pre-sliced.
In a large mixing bowl, crack the eggs, and beat them with a fork or whisk. Add salt and pepper to taste.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms, and sauté for about 3-5 minutes or until they are soft and golden.
Add the baby spinach to the skillet with the mushrooms and cook for another 2-3 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
Add another teaspoon of oil or butter to the skillet over medium-low heat. Pour half of the beaten eggs into the pan, tilting to spread evenly.
Cook the eggs for about 2 minutes until they just begin to set. Add half of the sautéed spinach and mushrooms on one side of the omelette, and sprinkle 15 grams of cheese if using. Fold the other side over to cover the filling. Cook for another 1-2 minutes or until the cheese melts. Transfer to a plate.
Repeat steps 5-6 for the remaining egg mixture and vegetables to make the second and third omelettes.
Meanwhile, toast the whole-grain bread slices in a toaster until golden brown.
Serve each omelette with a slice of whole-grain toast and a peeled clementine on the side. Enjoy your meal!
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By Keyle Vandeberg
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms and other delicious ingredients. Contains 360 calories total.
Prepare the vegetables by washing the baby spinach and slicing the mushrooms if not pre-sliced.
In a large mixing bowl, crack the eggs, and beat them with a fork or whisk. Add salt and pepper to taste.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms, and sauté for about 3-5 minutes or until they are soft and golden.
Add the baby spinach to the skillet with the mushrooms and cook for another 2-3 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
Add another teaspoon of oil or butter to the skillet over medium-low heat. Pour half of the beaten eggs into the pan, tilting to spread evenly.
Cook the eggs for about 2 minutes until they just begin to set. Add half of the sautéed spinach and mushrooms on one side of the omelette, and sprinkle 15 grams of cheese if using. Fold the other side over to cover the filling. Cook for another 1-2 minutes or until the cheese melts. Transfer to a plate.
Repeat steps 5-6 for the remaining egg mixture and vegetables to make the second and third omelettes.
Meanwhile, toast the whole-grain bread slices in a toaster until golden brown.
Serve each omelette with a slice of whole-grain toast and a peeled clementine on the side. Enjoy your meal!
Calories per Serving: 360
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