By Vigneshwaran S
Heat 1 tsp olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 4-5 minutes until they are golden brown and tender.
Add the baby spinach to the mushrooms and cook for another 2 minutes until the spinach is wilted. Remove the mixture from the skillet and set aside.
In a small bowl, beat the eggs with salt and black pepper until well mixed.
Pour the beaten eggs into the same skillet over medium-low heat. Cook for about 2 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
Once the eggs are mostly set but slightly runny on top, sprinkle the sautéed mushroom and spinach mixture evenly over one half of the omelette. Add shredded cheddar cheese if using.
Fold the omelette in half and cook for another 1-2 minutes until the cheese has melted and the eggs are completely set.
While the omelette is cooking, toast the whole-grain bread in a toaster until golden brown.
Serve the omelette alongside the whole-grain toast. Slice the small apple and serve on the side as a fresh, crunchy accompaniment.
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By Vigneshwaran S
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms, sliced and other delicious ingredients. Contains 450 calories total.
Heat 1 tsp olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 4-5 minutes until they are golden brown and tender.
Add the baby spinach to the mushrooms and cook for another 2 minutes until the spinach is wilted. Remove the mixture from the skillet and set aside.
In a small bowl, beat the eggs with salt and black pepper until well mixed.
Pour the beaten eggs into the same skillet over medium-low heat. Cook for about 2 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow underneath.
Once the eggs are mostly set but slightly runny on top, sprinkle the sautéed mushroom and spinach mixture evenly over one half of the omelette. Add shredded cheddar cheese if using.
Fold the omelette in half and cook for another 1-2 minutes until the cheese has melted and the eggs are completely set.
While the omelette is cooking, toast the whole-grain bread in a toaster until golden brown.
Serve the omelette alongside the whole-grain toast. Slice the small apple and serve on the side as a fresh, crunchy accompaniment.
Calories per Serving: 450
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