By Linga Parvathiii
Wash the fresh spinach thoroughly and pat dry. Slice the mushrooms if not already sliced.
In a bowl, crack the eggs and whisk them until well blended. Season with a pinch of salt and black pepper.
Heat a non-stick pan over medium heat and add 1/2 teaspoon of olive oil or butter. Add the sliced mushrooms and sauté for about 3-4 minutes until they are golden brown.
Add the fresh spinach to the mushrooms in the pan and sauté for another 1-2 minutes until the spinach is wilted. Remove the spinach and mushrooms from the pan and set aside.
Pour the remaining 1/2 teaspoon of olive oil or butter into the same pan and ensure it is evenly coated. Pour the egg mixture into the pan and let it cook for 2-3 minutes, gently stirring the edges occasionally to allow uncooked egg to flow to the perimeter.
Once the egg is nearly set but still slightly runny on top, scatter the sautéed spinach, mushrooms, and crumbled feta cheese over half of the omelette.
Carefully fold the other half of the omelette over the filling and let it cook for another 1-2 minutes until the cheese starts to melt and the omelette is fully set. Slide it onto a plate.
Toast the whole-grain bread using a toaster or in a pan until golden and crisp. Serve immediately with the omelette.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Sliced mushrooms and other delicious ingredients. Contains 510 calories total.
Wash the fresh spinach thoroughly and pat dry. Slice the mushrooms if not already sliced.
In a bowl, crack the eggs and whisk them until well blended. Season with a pinch of salt and black pepper.
Heat a non-stick pan over medium heat and add 1/2 teaspoon of olive oil or butter. Add the sliced mushrooms and sauté for about 3-4 minutes until they are golden brown.
Add the fresh spinach to the mushrooms in the pan and sauté for another 1-2 minutes until the spinach is wilted. Remove the spinach and mushrooms from the pan and set aside.
Pour the remaining 1/2 teaspoon of olive oil or butter into the same pan and ensure it is evenly coated. Pour the egg mixture into the pan and let it cook for 2-3 minutes, gently stirring the edges occasionally to allow uncooked egg to flow to the perimeter.
Once the egg is nearly set but still slightly runny on top, scatter the sautéed spinach, mushrooms, and crumbled feta cheese over half of the omelette.
Carefully fold the other half of the omelette over the filling and let it cook for another 1-2 minutes until the cheese starts to melt and the omelette is fully set. Slide it onto a plate.
Toast the whole-grain bread using a toaster or in a pan until golden and crisp. Serve immediately with the omelette.
Calories per Serving: 510
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