By Antonio Andrade
In a medium bowl, whisk together the 2 whole eggs and 2 egg whites until combined. Season the eggs with a pinch of salt and pepper, if desired.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes, until they are tender and slightly browned.
Add the fresh spinach to the mushrooms in the skillet. Cook and stir for about 1-2 minutes, until the spinach is wilted.
Reduce the skillet heat to low, then pour the beaten eggs over the spinach and mushrooms. Cook for 2-3 minutes, or until the edges of the omelette start to solidify.
Gently lift the edges of the omelette with a spatula to allow any uncooked eggs to flow underneath. Continue cooking until the omelette is fully set, about 1-2 more minutes.
While the omelette is cooking, toast the whole-grain bread and spread 1 tsp of butter on it once toasted.
Carefully fold the omelette in half and slide it onto a plate. Serve immediately with the buttered toast on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features whole eggs, egg whites, fresh spinach and other delicious ingredients. Contains 350 calories total.
In a medium bowl, whisk together the 2 whole eggs and 2 egg whites until combined. Season the eggs with a pinch of salt and pepper, if desired.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes, until they are tender and slightly browned.
Add the fresh spinach to the mushrooms in the skillet. Cook and stir for about 1-2 minutes, until the spinach is wilted.
Reduce the skillet heat to low, then pour the beaten eggs over the spinach and mushrooms. Cook for 2-3 minutes, or until the edges of the omelette start to solidify.
Gently lift the edges of the omelette with a spatula to allow any uncooked eggs to flow underneath. Continue cooking until the omelette is fully set, about 1-2 more minutes.
While the omelette is cooking, toast the whole-grain bread and spread 1 tsp of butter on it once toasted.
Carefully fold the omelette in half and slide it onto a plate. Serve immediately with the buttered toast on the side.
Calories per Serving: 350
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