By Vigneshwaran S
Wash the mushrooms, baby spinach, and cherry tomatoes. Slice the mushrooms and cherry tomatoes into thin pieces.
Crack the eggs into a bowl and whisk them together with a pinch of salt and black pepper until well blended.
Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.
Add the sliced mushrooms to the pan and sauté for about 3 minutes or until they start to soften.
Add the cherry tomatoes to the pan and continue to sauté for another 2 minutes.
Add the baby spinach to the pan, stirring until it wilts, which should take about 1 minute.
Pour the whisked eggs over the sautéed vegetables and let them cook gently. Use a spatula to occasionally lift the edges, letting uncooked egg flow to the perimeter, cooking for 3-4 minutes until the eggs are mostly set.
Fold the omelette in half using the spatula and let it cook for another minute to secure the shape.
Meanwhile, toast the whole-grain bread slice until golden brown.
Serve the veggie omelette alongside the toasted whole-grain bread. Season with additional salt and pepper to taste, if desired.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features large eggs, mushrooms, baby spinach and other delicious ingredients. Contains 300 calories total.
Wash the mushrooms, baby spinach, and cherry tomatoes. Slice the mushrooms and cherry tomatoes into thin pieces.
Crack the eggs into a bowl and whisk them together with a pinch of salt and black pepper until well blended.
Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.
Add the sliced mushrooms to the pan and sauté for about 3 minutes or until they start to soften.
Add the cherry tomatoes to the pan and continue to sauté for another 2 minutes.
Add the baby spinach to the pan, stirring until it wilts, which should take about 1 minute.
Pour the whisked eggs over the sautéed vegetables and let them cook gently. Use a spatula to occasionally lift the edges, letting uncooked egg flow to the perimeter, cooking for 3-4 minutes until the eggs are mostly set.
Fold the omelette in half using the spatula and let it cook for another minute to secure the shape.
Meanwhile, toast the whole-grain bread slice until golden brown.
Serve the veggie omelette alongside the toasted whole-grain bread. Season with additional salt and pepper to taste, if desired.
Calories per Serving: 300
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