By Konnor Roth
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they are tender and lightly browned.
Add the chopped spinach to the skillet and cook for an additional 1-2 minutes, or until wilted. Remove the vegetables from the skillet and set aside.
In a bowl, whisk together the 3 large eggs with a pinch of salt and pepper.
Heat the same skillet over medium heat and pour in the beaten eggs, tilting the pan to ensure even coverage.
Allow the eggs to cook for about 2-3 minutes, using a spatula to gently lift the edges as they set to let any uncooked egg flow underneath.
Once the eggs are mostly set, spread the cooked spinach and mushrooms over one half of the omelet.
Fold the omelet in half, covering the filling, and cook for an additional 1 minute.
While the omelet finishes cooking, toast the whole-wheat bread until golden brown.
Serve the omelet with sliced tomato on the side and the toasted whole-wheat bread.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, chopped, mushrooms, sliced and other delicious ingredients. Contains 350 calories total.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they are tender and lightly browned.
Add the chopped spinach to the skillet and cook for an additional 1-2 minutes, or until wilted. Remove the vegetables from the skillet and set aside.
In a bowl, whisk together the 3 large eggs with a pinch of salt and pepper.
Heat the same skillet over medium heat and pour in the beaten eggs, tilting the pan to ensure even coverage.
Allow the eggs to cook for about 2-3 minutes, using a spatula to gently lift the edges as they set to let any uncooked egg flow underneath.
Once the eggs are mostly set, spread the cooked spinach and mushrooms over one half of the omelet.
Fold the omelet in half, covering the filling, and cook for an additional 1 minute.
While the omelet finishes cooking, toast the whole-wheat bread until golden brown.
Serve the omelet with sliced tomato on the side and the toasted whole-wheat bread.
Calories per Serving: 350
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