By JLuke Morris
In a medium bowl, crack the eggs and beat them until they are fully combined. Season with salt and pepper according to your taste.
Heat olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes, until they are tender and slightly browned.
Add the baby spinach to the skillet with the mushrooms. Cook for another 1-2 minutes until the spinach is wilted.
Reduce the heat to low. Pour the beaten eggs over the mushrooms and spinach in the skillet. Let the eggs cook for about 2 minutes, gently stirring occasionally to let uncooked eggs flow to the sides.
Once the omelette is mostly set but still slightly runny on top, fold it in half using a spatula. Cook for another 1-2 minutes until fully set.
Slice the avocado and gently place slices over the top of the omelette, or serve on the side.
Garnish with fresh parsley or chives if using. Serve immediately while warm.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach (raw), sliced mushrooms and other delicious ingredients. Contains 350 calories total.
In a medium bowl, crack the eggs and beat them until they are fully combined. Season with salt and pepper according to your taste.
Heat olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes, until they are tender and slightly browned.
Add the baby spinach to the skillet with the mushrooms. Cook for another 1-2 minutes until the spinach is wilted.
Reduce the heat to low. Pour the beaten eggs over the mushrooms and spinach in the skillet. Let the eggs cook for about 2 minutes, gently stirring occasionally to let uncooked eggs flow to the sides.
Once the omelette is mostly set but still slightly runny on top, fold it in half using a spatula. Cook for another 1-2 minutes until fully set.
Slice the avocado and gently place slices over the top of the omelette, or serve on the side.
Garnish with fresh parsley or chives if using. Serve immediately while warm.
Calories per Serving: 350
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