By Keyle Vandeberg
Chop 200 g of mushrooms into slices. Rinse 150 g of spinach under cold water and set aside.
Crack 6 eggs into a bowl, add 3 egg whites, and beat well. Season with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté for about 5 minutes, or until they are soft and browned.
Add spinach to the mushrooms and cook for an additional 2 minutes, until wilted. Remove from the pan and set aside.
Reduce the heat to low and add the remaining 0.5 tablespoon of olive oil to the skillet. Pour the beaten eggs into the pan, swirling to coat the entire bottom.
Cook the eggs for about 5 minutes or until they begin to set at the edges. Spread the mushroom and spinach mixture evenly over half of the omelette.
Carefully fold the omelette in half over the filling. Let it cook for another 3 minutes or until the eggs are fully set and the filling is warm.
While the omelette is cooking, toast 3 slices of whole-grain bread until golden and warm.
Cut the avocado in half, remove the pit and peel, then slice it into strips. Season lightly with salt and pepper.
Serve the omelette with the toasted bread and sliced avocado on the side.
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This Breakfast Brunch Healthy recipe is ready in 30 minutes and features Eggs, Egg whites, Spinach and other delicious ingredients. Contains 530 calories total.
Chop 200 g of mushrooms into slices. Rinse 150 g of spinach under cold water and set aside.
Crack 6 eggs into a bowl, add 3 egg whites, and beat well. Season with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté for about 5 minutes, or until they are soft and browned.
Add spinach to the mushrooms and cook for an additional 2 minutes, until wilted. Remove from the pan and set aside.
Reduce the heat to low and add the remaining 0.5 tablespoon of olive oil to the skillet. Pour the beaten eggs into the pan, swirling to coat the entire bottom.
Cook the eggs for about 5 minutes or until they begin to set at the edges. Spread the mushroom and spinach mixture evenly over half of the omelette.
Carefully fold the omelette in half over the filling. Let it cook for another 3 minutes or until the eggs are fully set and the filling is warm.
While the omelette is cooking, toast 3 slices of whole-grain bread until golden and warm.
Cut the avocado in half, remove the pit and peel, then slice it into strips. Season lightly with salt and pepper.
Serve the omelette with the toasted bread and sliced avocado on the side.
Calories per Serving: 530
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