By Andy Lam
In a medium bowl, whisk together the 2 large eggs, 2 egg whites, salt, and pepper until well combined and foamy.
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they are soft and any released moisture has evaporated, about 3-5 minutes.
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes.
Reduce the heat to low and pour the egg mixture over the spinach and mushrooms in the skillet, ensuring the vegetables are evenly distributed.
Cook the omelette for about 4-5 minutes, or until the edges start to set. Run a spatula around the edges to loosen the omelette from the pan. Once the bottom is cooked and the top is slightly runny, carefully fold the omelette in half.
Continue cooking for another 1-2 minutes until the omelette is cooked through but still tender.
Toast the slice of whole-grain bread while the omelette finishes cooking.
Serve the omelette hot with the toasted whole-grain bread on the side. Season with additional salt and pepper if desired.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features large eggs, egg whites, spinach and other delicious ingredients. Contains 320 calories total.
In a medium bowl, whisk together the 2 large eggs, 2 egg whites, salt, and pepper until well combined and foamy.
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook until they are soft and any released moisture has evaporated, about 3-5 minutes.
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes.
Reduce the heat to low and pour the egg mixture over the spinach and mushrooms in the skillet, ensuring the vegetables are evenly distributed.
Cook the omelette for about 4-5 minutes, or until the edges start to set. Run a spatula around the edges to loosen the omelette from the pan. Once the bottom is cooked and the top is slightly runny, carefully fold the omelette in half.
Continue cooking for another 1-2 minutes until the omelette is cooked through but still tender.
Toast the slice of whole-grain bread while the omelette finishes cooking.
Serve the omelette hot with the toasted whole-grain bread on the side. Season with additional salt and pepper if desired.
Calories per Serving: 320
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