By Penny McDowell
Preheat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or butter.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they are tender and lightly browned.
Add the baby spinach to the skillet with the mushrooms, and cook for 1-2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
In a bowl, crack the eggs and beat them well. Season with salt and pepper to taste.
Add the remaining 1/2 tablespoon of olive oil or butter to the skillet over medium heat.
Pour the beaten eggs into the skillet. As the eggs start to set around the edges, use a spatula to gently lift them, allowing uncooked egg to flow underneath.
Once the bottom of the omelette is set but the top is still slightly runny, sprinkle the shredded cheddar cheese over half of the omelette.
Add the cooked spinach and mushrooms on top of the cheese.
Carefully fold the omelette in half using a spatula and let it cook for another minute, or until the cheese has melted and the omelette is cooked through.
While the omelette cooks, toast the whole-grain bread slices until golden brown.
Serve the omelette on a plate with the sliced avocado on top, accompanied by the whole-grain toast.
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This Breakfast Brunch Healthy Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, sliced mushrooms and other delicious ingredients. Contains 450 calories total.
Preheat a non-stick skillet over medium heat and add 1/2 tablespoon of olive oil or butter.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they are tender and lightly browned.
Add the baby spinach to the skillet with the mushrooms, and cook for 1-2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
In a bowl, crack the eggs and beat them well. Season with salt and pepper to taste.
Add the remaining 1/2 tablespoon of olive oil or butter to the skillet over medium heat.
Pour the beaten eggs into the skillet. As the eggs start to set around the edges, use a spatula to gently lift them, allowing uncooked egg to flow underneath.
Once the bottom of the omelette is set but the top is still slightly runny, sprinkle the shredded cheddar cheese over half of the omelette.
Add the cooked spinach and mushrooms on top of the cheese.
Carefully fold the omelette in half using a spatula and let it cook for another minute, or until the cheese has melted and the omelette is cooked through.
While the omelette cooks, toast the whole-grain bread slices until golden brown.
Serve the omelette on a plate with the sliced avocado on top, accompanied by the whole-grain toast.
Calories per Serving: 450
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