By Aamarh Louis
In a medium skillet, heat 1 tsp of olive oil over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove the spinach and mushrooms from the skillet and set aside.
In a bowl, crack the eggs and whisk them with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Pour the eggs into the skillet and cook over medium-low heat until the eggs begin to set, about 3-4 minutes.
Spread the spinach and mushroom mixture over one half of the omelette, then fold the other half over the top. Cook for an additional 1-2 minutes until the omelette is fully set.
While the omelette is cooking, toast the slice of whole-grain bread.
Mash the avocado with a fork and spread it over the toasted bread.
Serve the omelette hot with the avocado toast on the side.
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This Breakfast Omelette Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, mushrooms, sliced and other delicious ingredients. Contains 350 calories total.
In a medium skillet, heat 1 tsp of olive oil over medium heat.
Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Remove the spinach and mushrooms from the skillet and set aside.
In a bowl, crack the eggs and whisk them with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Pour the eggs into the skillet and cook over medium-low heat until the eggs begin to set, about 3-4 minutes.
Spread the spinach and mushroom mixture over one half of the omelette, then fold the other half over the top. Cook for an additional 1-2 minutes until the omelette is fully set.
While the omelette is cooking, toast the slice of whole-grain bread.
Mash the avocado with a fork and spread it over the toasted bread.
Serve the omelette hot with the avocado toast on the side.
Calories per Serving: 350
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