By michelle s
Crack the two large eggs into a bowl, add the egg white, and beat them together along with the salt and pepper until well combined.
Heat a non-stick skillet over medium heat and add the olive oil or butter.
Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.
Add the fresh spinach to the mushrooms and sauté for another 1-2 minutes until wilted. Transfer the spinach and mushroom mixture to a plate and set aside.
Pour the beaten eggs into the skillet, keeping the heat at medium. Gently swirl the skillet to evenly distribute the eggs.
Cook the eggs for about 2 minutes or until they start to set, then add the spinach and mushroom mixture evenly over half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until fully set and no longer runny.
While the omelette is cooking, toast the slice of whole-grain bread.
Serve the omelette hot with the whole-grain toast on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, egg white, fresh spinach and other delicious ingredients. Contains 350 calories total.
Crack the two large eggs into a bowl, add the egg white, and beat them together along with the salt and pepper until well combined.
Heat a non-stick skillet over medium heat and add the olive oil or butter.
Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.
Add the fresh spinach to the mushrooms and sauté for another 1-2 minutes until wilted. Transfer the spinach and mushroom mixture to a plate and set aside.
Pour the beaten eggs into the skillet, keeping the heat at medium. Gently swirl the skillet to evenly distribute the eggs.
Cook the eggs for about 2 minutes or until they start to set, then add the spinach and mushroom mixture evenly over half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until fully set and no longer runny.
While the omelette is cooking, toast the slice of whole-grain bread.
Serve the omelette hot with the whole-grain toast on the side.
Calories per Serving: 350
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