By Konnor Roth
Crack the eggs into a small bowl. Add a pinch of salt and pepper, then whisk until well combined.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes.
Add the chopped spinach to the mushrooms and cook until the spinach is wilted, about 2 minutes.
Pour the beaten eggs into the skillet with the mushrooms and spinach. Let the eggs cook undisturbed for 2-3 minutes until they begin to set around the edges.
Using a spatula, gently lift the edges of the omelet and tilt the pan to allow any uncooked egg to flow to the edges.
Once the omelet is almost fully set, fold it in half using the spatula. Cook for another 1-2 minutes to ensure the inside is fully cooked.
While the omelet is cooking, toast the whole-wheat bread in a toaster until golden brown.
Serve the omelet immediately with the toasted bread and sliced tomato on the side.
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This Breakfast Healthy Eggs recipe is ready in 20 minutes and features large eggs, fresh spinach, chopped, mushrooms, sliced and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a small bowl. Add a pinch of salt and pepper, then whisk until well combined.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes.
Add the chopped spinach to the mushrooms and cook until the spinach is wilted, about 2 minutes.
Pour the beaten eggs into the skillet with the mushrooms and spinach. Let the eggs cook undisturbed for 2-3 minutes until they begin to set around the edges.
Using a spatula, gently lift the edges of the omelet and tilt the pan to allow any uncooked egg to flow to the edges.
Once the omelet is almost fully set, fold it in half using the spatula. Cook for another 1-2 minutes to ensure the inside is fully cooked.
While the omelet is cooking, toast the whole-wheat bread in a toaster until golden brown.
Serve the omelet immediately with the toasted bread and sliced tomato on the side.
Calories per Serving: 350
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