By Nathan Haskins
Crack the eggs into a bowl, season with a pinch of salt and black pepper, and beat until well mixed.
Heat olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and cook for 3-4 minutes until they are soft and golden brown.
Add the baby spinach to the pan with the mushrooms and cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach, tilting the pan to spread them evenly. Let the omelette cook undisturbed for about 3-4 minutes or until the edges start to set.
Using a spatula, gently lift the edges of the omelette to allow any uncooked egg to flow to the edges of the pan. Cook until the eggs are mostly set, about 2 more minutes.
Fold the omelette in half and cook for another minute, then remove from the pan.
Toast the slice of whole-grain bread until golden brown using a toaster.
Serve the omelette with the whole-grain toast on the side. Enjoy your meal!
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach, sliced mushrooms and other delicious ingredients. Contains 360 calories total.
Crack the eggs into a bowl, season with a pinch of salt and black pepper, and beat until well mixed.
Heat olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and cook for 3-4 minutes until they are soft and golden brown.
Add the baby spinach to the pan with the mushrooms and cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach, tilting the pan to spread them evenly. Let the omelette cook undisturbed for about 3-4 minutes or until the edges start to set.
Using a spatula, gently lift the edges of the omelette to allow any uncooked egg to flow to the edges of the pan. Cook until the eggs are mostly set, about 2 more minutes.
Fold the omelette in half and cook for another minute, then remove from the pan.
Toast the slice of whole-grain bread until golden brown using a toaster.
Serve the omelette with the whole-grain toast on the side. Enjoy your meal!
Calories per Serving: 360
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