By Konnor Roth
Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.
Chop 50g bell pepper and 50g mushrooms into small pieces. Add them to the skillet and sauté for 3-4 minutes until they start to soften.
Add 40g of spinach to the skillet and sauté for another 1-2 minutes until wilted. Remove vegetables from the skillet and set aside.
In a bowl, beat 3 eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined.
Reheat the skillet over medium-low heat. Pour the beaten eggs into the skillet. Let them cook undisturbed for 1-2 minutes until they begin to set.
Evenly distribute the sautéed vegetables over half of the omelette. Fold the omelette in half over the vegetables and cook for another 1-2 minutes, until fully set.
Toast 1 slice of whole-grain bread to your desired level of crispiness.
Slice 50g avocado and spread over the toasted bread or serve on the side.
Serve the vegetable omelette on a plate with the whole-grain toast and avocado. Enjoy your meal!
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This Breakfast Vegetarian recipe is ready in 20 minutes and features eggs, spinach, bell pepper and other delicious ingredients. Contains 480 calories total.
Preheat a non-stick skillet over medium heat and add 1 tsp olive oil.
Chop 50g bell pepper and 50g mushrooms into small pieces. Add them to the skillet and sauté for 3-4 minutes until they start to soften.
Add 40g of spinach to the skillet and sauté for another 1-2 minutes until wilted. Remove vegetables from the skillet and set aside.
In a bowl, beat 3 eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined.
Reheat the skillet over medium-low heat. Pour the beaten eggs into the skillet. Let them cook undisturbed for 1-2 minutes until they begin to set.
Evenly distribute the sautéed vegetables over half of the omelette. Fold the omelette in half over the vegetables and cook for another 1-2 minutes, until fully set.
Toast 1 slice of whole-grain bread to your desired level of crispiness.
Slice 50g avocado and spread over the toasted bread or serve on the side.
Serve the vegetable omelette on a plate with the whole-grain toast and avocado. Enjoy your meal!
Calories per Serving: 480
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