By Brielle Adams
In a bowl, beat 2 large eggs and 1 egg white together. Season with salt and pepper to taste. Set aside.
In a non-stick skillet over medium heat, add 1 teaspoon of olive oil or butter.
Add 1/2 cup of sliced mushrooms to the skillet. Sauté for about 3-4 minutes, or until the mushrooms start to soften.
Add 1 cup of chopped fresh spinach to the skillet with the mushrooms. Sauté for another 2 minutes, or until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Pour the beaten eggs into the same skillet and let cook without stirring for about 2 minutes, or until the eggs start to set at the edges.
Distribute the cooked spinach and mushrooms evenly over one half of the omelet. Season with additional salt, pepper, and fresh herbs, if using.
Using a spatula, gently fold the other half of the omelet over the filling. Let it cook for another 1-2 minutes, or until fully set.
Slide the omelet onto a serving plate. Serve with a slice of whole-grain toast on the side.
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This Breakfast Omelette Healthy recipe is ready in 20 minutes and features large eggs, egg white, fresh spinach, chopped and other delicious ingredients. Contains 320 calories total.
In a bowl, beat 2 large eggs and 1 egg white together. Season with salt and pepper to taste. Set aside.
In a non-stick skillet over medium heat, add 1 teaspoon of olive oil or butter.
Add 1/2 cup of sliced mushrooms to the skillet. Sauté for about 3-4 minutes, or until the mushrooms start to soften.
Add 1 cup of chopped fresh spinach to the skillet with the mushrooms. Sauté for another 2 minutes, or until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Pour the beaten eggs into the same skillet and let cook without stirring for about 2 minutes, or until the eggs start to set at the edges.
Distribute the cooked spinach and mushrooms evenly over one half of the omelet. Season with additional salt, pepper, and fresh herbs, if using.
Using a spatula, gently fold the other half of the omelet over the filling. Let it cook for another 1-2 minutes, or until fully set.
Slide the omelet onto a serving plate. Serve with a slice of whole-grain toast on the side.
Calories per Serving: 320
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