By Antonio Andrade
Clean and slice the mushrooms thinly. Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown. Add the spinach and sauté for another 2 minutes until wilted. Remove from the skillet and set aside.
In a bowl, beat the eggs and egg white together. Add salt and pepper. Mix well to combine.
Heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat. Pour in the eggs and cook gently, swirling the mixture slightly so that it cooks evenly.
Once the eggs start to set but are still a bit runny on the top, sprinkle the cooked spinach and mushrooms evenly over one half of the omelette. Crumble the feta cheese over the top.
Fold the omelette in half and continue cooking for another 1-2 minutes until the cheese starts to melt and the eggs are fully set. Remove the omelette from the skillet and place it on a serving plate.
Toast the slice of whole-grain bread until golden brown. Serve the omelette alongside the toast.
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This Breakfast Vegetarian Omelette recipe is ready in 20 minutes and features eggs, egg white, spinach and other delicious ingredients. Contains 415 calories total.
Clean and slice the mushrooms thinly. Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown. Add the spinach and sauté for another 2 minutes until wilted. Remove from the skillet and set aside.
In a bowl, beat the eggs and egg white together. Add salt and pepper. Mix well to combine.
Heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat. Pour in the eggs and cook gently, swirling the mixture slightly so that it cooks evenly.
Once the eggs start to set but are still a bit runny on the top, sprinkle the cooked spinach and mushrooms evenly over one half of the omelette. Crumble the feta cheese over the top.
Fold the omelette in half and continue cooking for another 1-2 minutes until the cheese starts to melt and the eggs are fully set. Remove the omelette from the skillet and place it on a serving plate.
Toast the slice of whole-grain bread until golden brown. Serve the omelette alongside the toast.
Calories per Serving: 415
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