By Brittanie Peterson
Prepare the vegetables: slice mushrooms, chop the spinach, dice the bell pepper and onion.
In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium heat.
Add diced onion and bell pepper to the skillet, and sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until the mushrooms are tender.
Add the chopped spinach to the skillet, cooking for an additional 1-2 minutes until the spinach is wilted. Season with a pinch of salt and black pepper.
In a mixing bowl, whisk together the eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pour the egg mixture evenly over the cooked vegetables in the skillet.
Allow the eggs to cook over medium heat without stirring, until the edges start to set, about 2-3 minutes.
Once the edges are set, carefully lift the omelette's edges with a spatula to let the uncooked eggs flow to the edges of the pan.
When the top of the omelette is mostly set but still slightly runny, carefully fold the omelette in half using a spatula.
Cook for another minute, then slide the omelette onto a plate.
Toast the whole-grain bread slices until golden brown and serve alongside the omelette.
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This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features Eggs, Spinach, Mushrooms and other delicious ingredients. Contains 330 calories total.
Prepare the vegetables: slice mushrooms, chop the spinach, dice the bell pepper and onion.
In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium heat.
Add diced onion and bell pepper to the skillet, and sauté for 2-3 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until the mushrooms are tender.
Add the chopped spinach to the skillet, cooking for an additional 1-2 minutes until the spinach is wilted. Season with a pinch of salt and black pepper.
In a mixing bowl, whisk together the eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pour the egg mixture evenly over the cooked vegetables in the skillet.
Allow the eggs to cook over medium heat without stirring, until the edges start to set, about 2-3 minutes.
Once the edges are set, carefully lift the omelette's edges with a spatula to let the uncooked eggs flow to the edges of the pan.
When the top of the omelette is mostly set but still slightly runny, carefully fold the omelette in half using a spatula.
Cook for another minute, then slide the omelette onto a plate.
Toast the whole-grain bread slices until golden brown and serve alongside the omelette.
Calories per Serving: 330
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