By Maisie St.+James
Crack the eggs into a bowl. Add a pinch of salt and pepper, then beat them with a fork until well combined.
Heat the coconut oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3 minutes until they start to soften.
Add the baby spinach to the mushrooms and sauté for another 2 minutes, until the spinach wilts.
Pour the beaten eggs over the spinach and mushrooms in the skillet. Gently shake the pan to distribute the eggs evenly.
Cook the omelet for 3-4 minutes or until the edges start to firm up. Tilt the pan and use a spatula to let the uncooked eggs run to the edges until the top is mostly set.
Pour the coconut aminos over the omelet evenly, then fold the omelet in half.
Allow the folded omelet to cook for another minute, then slide it onto a plate.
Season with additional salt and pepper if desired, then serve immediately.
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This Breakfast Asian Vegetarian recipe is ready in 15 minutes and features Eggs, Baby spinach, Sliced mushrooms and other delicious ingredients. Contains 250 calories total.
Crack the eggs into a bowl. Add a pinch of salt and pepper, then beat them with a fork until well combined.
Heat the coconut oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3 minutes until they start to soften.
Add the baby spinach to the mushrooms and sauté for another 2 minutes, until the spinach wilts.
Pour the beaten eggs over the spinach and mushrooms in the skillet. Gently shake the pan to distribute the eggs evenly.
Cook the omelet for 3-4 minutes or until the edges start to firm up. Tilt the pan and use a spatula to let the uncooked eggs run to the edges until the top is mostly set.
Pour the coconut aminos over the omelet evenly, then fold the omelet in half.
Allow the folded omelet to cook for another minute, then slide it onto a plate.
Season with additional salt and pepper if desired, then serve immediately.
Calories per Serving: 250
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