By Nathan Haskins
Crack the 3 eggs into a bowl and whisk until well blended. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil. Swirl to coat the bottom of the pan.
Add 1/2 cup sliced mushrooms to the skillet and sauté for about 3 minutes, until softened.
Add 1 cup spinach to the skillet and cook, stirring, until spinach is wilted, about 2 minutes.
Pour the whisked eggs into the pan, tilting the skillet so that the eggs cover the vegetables evenly.
Cook the omelette for 3-4 minutes or until the eggs are set and the edges begin to lift from the pan.
Using a spatula, fold the omelette in half and cook for another 1 minute to ensure the inside is cooked through.
In a toaster, toast 1 slice of whole-grain bread until golden brown.
Transfer the omelette to a plate and serve with the toasted whole-grain bread on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features eggs, spinach, sliced mushrooms and other delicious ingredients. Contains 290 calories total.
Crack the 3 eggs into a bowl and whisk until well blended. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat a non-stick skillet over medium heat and add 1 teaspoon olive oil. Swirl to coat the bottom of the pan.
Add 1/2 cup sliced mushrooms to the skillet and sauté for about 3 minutes, until softened.
Add 1 cup spinach to the skillet and cook, stirring, until spinach is wilted, about 2 minutes.
Pour the whisked eggs into the pan, tilting the skillet so that the eggs cover the vegetables evenly.
Cook the omelette for 3-4 minutes or until the eggs are set and the edges begin to lift from the pan.
Using a spatula, fold the omelette in half and cook for another 1 minute to ensure the inside is cooked through.
In a toaster, toast 1 slice of whole-grain bread until golden brown.
Transfer the omelette to a plate and serve with the toasted whole-grain bread on the side.
Calories per Serving: 290
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