By Rui Reis
Wash the spinach and chop it into bite-sized pieces. Clean the mushrooms and slice them thinly. Dice the tomato into small cubes.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes, or until they are tender and have released their moisture.
Add the spinach to the skillet with the mushrooms. Cook for an additional 2 minutes, stirring occasionally, until the spinach is wilted.
In a bowl, beat the eggs with a pinch of salt and pepper. Pour the egg mixture over the mushrooms and spinach in the skillet. Stir gently to combine the vegetables evenly with the eggs.
Cook the omelette on medium-low heat, without stirring, for about 5 minutes or until the bottom is set and the top is still slightly runny. Sprinkle the diced tomatoes evenly over the top of the omelette.
Carefully fold the omelette in half and continue to cook for another 2-3 minutes, or until the eggs are fully cooked. Remove from heat.
While the omelette is cooking, toast the whole-wheat bread slices until golden brown.
Serve the vegetable omelette hot, accompanied by toasted whole-wheat bread on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features Eggs, Fresh spinach, Mushrooms and other delicious ingredients. Contains 350 calories total.
Wash the spinach and chop it into bite-sized pieces. Clean the mushrooms and slice them thinly. Dice the tomato into small cubes.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes, or until they are tender and have released their moisture.
Add the spinach to the skillet with the mushrooms. Cook for an additional 2 minutes, stirring occasionally, until the spinach is wilted.
In a bowl, beat the eggs with a pinch of salt and pepper. Pour the egg mixture over the mushrooms and spinach in the skillet. Stir gently to combine the vegetables evenly with the eggs.
Cook the omelette on medium-low heat, without stirring, for about 5 minutes or until the bottom is set and the top is still slightly runny. Sprinkle the diced tomatoes evenly over the top of the omelette.
Carefully fold the omelette in half and continue to cook for another 2-3 minutes, or until the eggs are fully cooked. Remove from heat.
While the omelette is cooking, toast the whole-wheat bread slices until golden brown.
Serve the vegetable omelette hot, accompanied by toasted whole-wheat bread on the side.
Calories per Serving: 350
Your Rating:
