By Keyle Vandeberg
Preheat a non-stick skillet over medium heat with 1 tsp of olive oil or butter.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they soften and release their juices.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste, then transfer the mixture to a plate and set aside.
In a bowl, beat 2 eggs with salt and pepper. Optionally, add 15 g of grated cheddar or feta to the eggs and mix well.
Return the skillet to the stove, add another 1 tsp of olive oil or butter, and pour in the egg mixture.
Allow the eggs to cook on low heat until they start setting at the edges, then place a third of the spinach and mushroom mixture onto one half of the omelette.
Using a spatula, fold the omelette in half over the filling and cook for another minute until fully set. Transfer to a plate and repeat for the remaining eggs and fillings to make two more omelettes.
While cooking the omelettes, toast the slices of whole-grain bread.
Serve each omelette with a slice of whole-grain toast and a small clementine on the side.
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By Keyle Vandeberg
This Breakfast Vegetarian Healthy Quick & Easy recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms, sliced and other delicious ingredients. Contains 380 calories total.
Preheat a non-stick skillet over medium heat with 1 tsp of olive oil or butter.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they soften and release their juices.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste, then transfer the mixture to a plate and set aside.
In a bowl, beat 2 eggs with salt and pepper. Optionally, add 15 g of grated cheddar or feta to the eggs and mix well.
Return the skillet to the stove, add another 1 tsp of olive oil or butter, and pour in the egg mixture.
Allow the eggs to cook on low heat until they start setting at the edges, then place a third of the spinach and mushroom mixture onto one half of the omelette.
Using a spatula, fold the omelette in half over the filling and cook for another minute until fully set. Transfer to a plate and repeat for the remaining eggs and fillings to make two more omelettes.
While cooking the omelettes, toast the slices of whole-grain bread.
Serve each omelette with a slice of whole-grain toast and a small clementine on the side.
Calories per Serving: 380
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