By Rui Reis
Wash the fresh spinach, mushrooms, and tomato. Slice the mushrooms and dice the tomato.
In a medium bowl, beat the eggs with salt and pepper until well combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and sauté until they are golden brown, about 5 minutes.
Add the fresh spinach to the skillet with mushrooms, and cook until wilted, about 2 minutes. Stir in the diced tomato and remove from heat.
In a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil or butter over medium-low heat. Pour in the beaten eggs and cook until they start setting at the edges, about 2 minutes.
Spread the sautéed vegetables evenly over one half of the omelette. Using a spatula, carefully fold the other half over the vegetables. Cook for another 2-3 minutes until the omelette is fully set.
Meanwhile, toast the whole-wheat bread slices until golden brown and crispy.
Serve the omelette immediately with whole-wheat toast on the side.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features Eggs, Fresh spinach, Mushrooms and other delicious ingredients. Contains 420 calories total.
Wash the fresh spinach, mushrooms, and tomato. Slice the mushrooms and dice the tomato.
In a medium bowl, beat the eggs with salt and pepper until well combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and sauté until they are golden brown, about 5 minutes.
Add the fresh spinach to the skillet with mushrooms, and cook until wilted, about 2 minutes. Stir in the diced tomato and remove from heat.
In a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil or butter over medium-low heat. Pour in the beaten eggs and cook until they start setting at the edges, about 2 minutes.
Spread the sautéed vegetables evenly over one half of the omelette. Using a spatula, carefully fold the other half over the vegetables. Cook for another 2-3 minutes until the omelette is fully set.
Meanwhile, toast the whole-wheat bread slices until golden brown and crispy.
Serve the omelette immediately with whole-wheat toast on the side.
Calories per Serving: 420
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