By Michelle Ragland
In a mixing bowl, whisk together 4 large eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add 1 cup of sliced mushrooms to the skillet and sauté for 4-5 minutes until softened and slightly browned.
Add the 4 cups of baby spinach to the mushrooms and cook for an additional 2-3 minutes, stirring frequently, until the spinach is wilted.
Pour the egg mixture over the spinach and mushrooms in the skillet. Gently stir the mixture to evenly distribute the vegetables.
Cover the skillet with a lid and cook the omelette for 3-4 minutes on medium-low heat until the eggs are set and the top is slightly firm.
While the omelette is cooking, slice the ripe avocado in half and remove the pit. Slice each half into thin slices.
Once the omelette is cooked, carefully slide it onto a plate and fold it in half.
Serve each folded omelette topped with sliced avocado and 1/2 cup of mixed berries on the side per person.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, baby spinach, sliced mushrooms and other delicious ingredients. Contains 380 calories total.
In a mixing bowl, whisk together 4 large eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well combined and slightly frothy.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add 1 cup of sliced mushrooms to the skillet and sauté for 4-5 minutes until softened and slightly browned.
Add the 4 cups of baby spinach to the mushrooms and cook for an additional 2-3 minutes, stirring frequently, until the spinach is wilted.
Pour the egg mixture over the spinach and mushrooms in the skillet. Gently stir the mixture to evenly distribute the vegetables.
Cover the skillet with a lid and cook the omelette for 3-4 minutes on medium-low heat until the eggs are set and the top is slightly firm.
While the omelette is cooking, slice the ripe avocado in half and remove the pit. Slice each half into thin slices.
Once the omelette is cooked, carefully slide it onto a plate and fold it in half.
Serve each folded omelette topped with sliced avocado and 1/2 cup of mixed berries on the side per person.
Calories per Serving: 380
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