By Brielle Adams
Crack the eggs into a bowl, and add a pinch of salt and black pepper. Beat them together until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the mushrooms to the skillet and sauté for 2-3 minutes until they start to brown.
Add the baby spinach to the skillet and continue to cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach.
Allow the eggs to cook gently, pulling the edges toward the center with a spatula to let uncooked egg flow to the edges.
When the eggs are mostly set, fold the omelette in half and let it cook for another minute until fully set.
While the omelette finishes cooking, toast a slice of whole grain bread.
Serve the omelette immediately with the toast on the side.
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This Breakfast Omelette Healthy recipe is ready in 15 minutes and features Eggs, Baby spinach, Mushrooms and other delicious ingredients. Contains 360 calories total.
Crack the eggs into a bowl, and add a pinch of salt and black pepper. Beat them together until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the mushrooms to the skillet and sauté for 2-3 minutes until they start to brown.
Add the baby spinach to the skillet and continue to cook until wilted, about 1-2 minutes.
Pour the beaten eggs over the mushrooms and spinach.
Allow the eggs to cook gently, pulling the edges toward the center with a spatula to let uncooked egg flow to the edges.
When the eggs are mostly set, fold the omelette in half and let it cook for another minute until fully set.
While the omelette finishes cooking, toast a slice of whole grain bread.
Serve the omelette immediately with the toast on the side.
Calories per Serving: 360
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