By Penny McDowell
Crack the eggs into a bowl, then add a pinch of salt and pepper. Whisk until well combined.
Heat 1/2 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are soft and golden brown, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until just wilted, about 1 minute. Remove the mushrooms and spinach from the skillet and set aside.
In the same skillet, add the remaining 1/2 teaspoon of olive oil or butter. Pour in the eggs and let them cook undisturbed until the edges start to set, about 2 minutes.
Spread the cooked mushrooms and spinach evenly over one half of the omelet, then crumble the feta or goat cheese on top.
Using a spatula, fold the other half of the omelet over the filling. Cook for another minute or so, until the cheese begins to melt and the eggs are fully set. Slide the omelet onto a plate.
Toast a slice of whole-wheat bread to your preferred level of crispness.
Serve the spinach and mushroom omelet alongside the whole-wheat toast. Enjoy your meal!
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This Breakfast Vegetarian recipe is ready in 20 minutes and features Eggs, Baby spinach, Mushrooms and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl, then add a pinch of salt and pepper. Whisk until well combined.
Heat 1/2 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté until they are soft and golden brown, about 3-4 minutes.
Add the baby spinach to the skillet with the mushrooms and cook until just wilted, about 1 minute. Remove the mushrooms and spinach from the skillet and set aside.
In the same skillet, add the remaining 1/2 teaspoon of olive oil or butter. Pour in the eggs and let them cook undisturbed until the edges start to set, about 2 minutes.
Spread the cooked mushrooms and spinach evenly over one half of the omelet, then crumble the feta or goat cheese on top.
Using a spatula, fold the other half of the omelet over the filling. Cook for another minute or so, until the cheese begins to melt and the eggs are fully set. Slide the omelet onto a plate.
Toast a slice of whole-wheat bread to your preferred level of crispness.
Serve the spinach and mushroom omelet alongside the whole-wheat toast. Enjoy your meal!
Calories per Serving: 350
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