By Penny McDowell
Begin by washing the baby spinach and gently wilting it in a skillet over medium heat without adding oil. Once wilted, remove and set aside.
Heat 1/2 tablespoon of olive oil or butter in the skillet over medium heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 5 minutes. Remove from the skillet and set aside with the spinach.
In a bowl, crack 4 large eggs, add a pinch of salt and pepper, and whisk until well combined.
Heat the remaining 1/2 tablespoon of olive oil or butter in the skillet over medium-low heat. Pour in the beaten eggs, swirling to cover the bottom of the pan evenly.
As the eggs start to set, add the cooked mushrooms, wilted spinach, and shredded cheddar to one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling, covering it completely. Cook for another 2-3 minutes, allowing the cheese to melt and the eggs to cook through.
Meanwhile, toast the whole-grain bread slices until golden brown and crispy.
Serve the omelette hot, garnished with sliced avocado on the side. Place the toasted whole-grain bread on the plate and enjoy.
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This Breakfast Omelette Vegetarian recipe is ready in 25 minutes and features large eggs, baby spinach, sliced mushrooms and other delicious ingredients. Contains 500 calories total.
Begin by washing the baby spinach and gently wilting it in a skillet over medium heat without adding oil. Once wilted, remove and set aside.
Heat 1/2 tablespoon of olive oil or butter in the skillet over medium heat. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 5 minutes. Remove from the skillet and set aside with the spinach.
In a bowl, crack 4 large eggs, add a pinch of salt and pepper, and whisk until well combined.
Heat the remaining 1/2 tablespoon of olive oil or butter in the skillet over medium-low heat. Pour in the beaten eggs, swirling to cover the bottom of the pan evenly.
As the eggs start to set, add the cooked mushrooms, wilted spinach, and shredded cheddar to one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling, covering it completely. Cook for another 2-3 minutes, allowing the cheese to melt and the eggs to cook through.
Meanwhile, toast the whole-grain bread slices until golden brown and crispy.
Serve the omelette hot, garnished with sliced avocado on the side. Place the toasted whole-grain bread on the plate and enjoy.
Calories per Serving: 500
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