By Chef
Prepare the vegetables by washing the spinach, slicing 50g mushrooms if not already sliced, and dicing 30g bell pepper.
In a medium bowl, whisk together 2 whole eggs and 2 egg whites. Season with a pinch of salt and black pepper.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add the diced bell pepper and sliced mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Add the spinach to the skillet and sauté for another 1-2 minutes until wilted.
Pour the egg mixture over the sautéed vegetables. Allow it to cook undisturbed for 2-3 minutes until the edges start to set.
Gently lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath. Cook until the omelette is lightly set but still slightly moist on top, about 2 more minutes.
Fold the omelette in half and cook for another minute. Transfer to a plate.
Toast 1 slice of whole-grain bread in a toaster until golden brown.
Serve the omelette with the whole-grain toast and a medium orange on the side.
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This Breakfast Brunch Healthy recipe is ready in 20 minutes and features whole eggs, egg whites, spinach and other delicious ingredients. Contains 380 calories total.
Prepare the vegetables by washing the spinach, slicing 50g mushrooms if not already sliced, and dicing 30g bell pepper.
In a medium bowl, whisk together 2 whole eggs and 2 egg whites. Season with a pinch of salt and black pepper.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add the diced bell pepper and sliced mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Add the spinach to the skillet and sauté for another 1-2 minutes until wilted.
Pour the egg mixture over the sautéed vegetables. Allow it to cook undisturbed for 2-3 minutes until the edges start to set.
Gently lift the edges of the omelette with a spatula, allowing the uncooked eggs to flow underneath. Cook until the omelette is lightly set but still slightly moist on top, about 2 more minutes.
Fold the omelette in half and cook for another minute. Transfer to a plate.
Toast 1 slice of whole-grain bread in a toaster until golden brown.
Serve the omelette with the whole-grain toast and a medium orange on the side.
Calories per Serving: 380
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