By Keyle Vandeberg
Wash and slice the mushrooms thinly. Set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 6-8 minutes.
Add the spinach to the skillet with the mushrooms and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove the mushroom and spinach mixture from the skillet and set aside.
In a large bowl, whisk together the eggs and egg whites. Add a pinch of salt and pepper to taste.
Wipe the skillet clean and return it to the stove over medium heat. Add the remaining 0.5 tablespoon of olive oil.
Pour the egg mixture into the skillet and cook until the eggs are just set, about 4-5 minutes. Carefully run a spatula around the edge to loosen the omelette.
Evenly distribute the mushroom and spinach mixture over one half of the omelette. Fold the other half over to cover the filling.
Cover the skillet and cook for another 1-2 minutes until the omelette is cooked through and the filling is warm. Slide the omelette onto a serving plate.
Toast the slices of whole-grain bread to your preference.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and season with a little salt and pepper.
Spread the mashed avocado over the toasted bread slices evenly.
Serve the spinach and mushroom omelette with the avocado toast on the side. Enjoy your meal!
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This Breakfast Brunch Healthy recipe is ready in 30 minutes and features Eggs, Egg whites, Spinach and other delicious ingredients. Contains 550 calories total.
Wash and slice the mushrooms thinly. Set aside.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 6-8 minutes.
Add the spinach to the skillet with the mushrooms and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove the mushroom and spinach mixture from the skillet and set aside.
In a large bowl, whisk together the eggs and egg whites. Add a pinch of salt and pepper to taste.
Wipe the skillet clean and return it to the stove over medium heat. Add the remaining 0.5 tablespoon of olive oil.
Pour the egg mixture into the skillet and cook until the eggs are just set, about 4-5 minutes. Carefully run a spatula around the edge to loosen the omelette.
Evenly distribute the mushroom and spinach mixture over one half of the omelette. Fold the other half over to cover the filling.
Cover the skillet and cook for another 1-2 minutes until the omelette is cooked through and the filling is warm. Slide the omelette onto a serving plate.
Toast the slices of whole-grain bread to your preference.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and season with a little salt and pepper.
Spread the mashed avocado over the toasted bread slices evenly.
Serve the spinach and mushroom omelette with the avocado toast on the side. Enjoy your meal!
Calories per Serving: 550
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