By Keyle Vandeberg
Rinse and drain the spinach. Slice the mushrooms thinly.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the mushrooms and cook, stirring occasionally, until they are browned and softened, about 4-5 minutes.
Add the spinach to the mushrooms and sauté for another 1-2 minutes until wilted. Season with salt and pepper. Remove from the skillet and set aside.
In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a little salt and pepper.
Pour the egg mixture into the same skillet over medium heat. Cook without stirring until the eggs begin to set along the edges, about 1-2 minutes.
Reduce the heat to low and scatter the spinach and mushroom mixture evenly over one-half of the omelette.
Fold the other half of the omelette over the filling and continue to cook until the eggs are completely set, about 2-3 minutes more.
Meanwhile, toast the slice of whole grain bread until golden brown.
Serve the omelette on a plate with the toast on the side. Cut the orange half into wedges and serve alongside the omelette and toast.
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By Keyle Vandeberg
This Breakfast Healthy Omelette Vegetarian recipe is ready in 20 minutes and features whole eggs, egg whites, spinach and other delicious ingredients. Contains 360 calories total.
Rinse and drain the spinach. Slice the mushrooms thinly.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the mushrooms and cook, stirring occasionally, until they are browned and softened, about 4-5 minutes.
Add the spinach to the mushrooms and sauté for another 1-2 minutes until wilted. Season with salt and pepper. Remove from the skillet and set aside.
In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a little salt and pepper.
Pour the egg mixture into the same skillet over medium heat. Cook without stirring until the eggs begin to set along the edges, about 1-2 minutes.
Reduce the heat to low and scatter the spinach and mushroom mixture evenly over one-half of the omelette.
Fold the other half of the omelette over the filling and continue to cook until the eggs are completely set, about 2-3 minutes more.
Meanwhile, toast the slice of whole grain bread until golden brown.
Serve the omelette on a plate with the toast on the side. Cut the orange half into wedges and serve alongside the omelette and toast.
Calories per Serving: 360
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