By Sasha Gordanier
Crack the eggs into a bowl, add a pinch of salt and black pepper, and beat them until well mixed.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook until they are soft and slightly browned, about 3-4 minutes.
Add the spinach to the mushrooms and cook until wilted, about 2 minutes. Remove the mixture from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet and pour in the beaten eggs. Cook gently by pushing the edges towards the center with a spatula until the omelette starts to set.
Once the omelette is almost set but still slightly runny on top, sprinkle the spinach and mushroom mixture evenly over one half of the omelette. Add the grated parmesan cheese on top of the mixture.
Fold the omelette in half and cook for another minute or until the cheese has melted and the eggs are fully set.
While the omelette is cooking, toast the whole grain bread in a toaster until golden brown.
Serve the omelette hot with the toasted whole grain bread. Enjoy your Italian-American breakfast!
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By Sasha Gordanier
This Breakfast Italian-American Vegetarian recipe is ready in 20 minutes and features Eggs, Spinach, Mushrooms and other delicious ingredients. Contains 400 calories total.
Crack the eggs into a bowl, add a pinch of salt and black pepper, and beat them until well mixed.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook until they are soft and slightly browned, about 3-4 minutes.
Add the spinach to the mushrooms and cook until wilted, about 2 minutes. Remove the mixture from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the skillet and pour in the beaten eggs. Cook gently by pushing the edges towards the center with a spatula until the omelette starts to set.
Once the omelette is almost set but still slightly runny on top, sprinkle the spinach and mushroom mixture evenly over one half of the omelette. Add the grated parmesan cheese on top of the mixture.
Fold the omelette in half and cook for another minute or until the cheese has melted and the eggs are fully set.
While the omelette is cooking, toast the whole grain bread in a toaster until golden brown.
Serve the omelette hot with the toasted whole grain bread. Enjoy your Italian-American breakfast!
Calories per Serving: 400
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