By Rui Reis
Prepare all your ingredients. Rinse the spinach and mushrooms thoroughly. If you're using large mushrooms, slice them into uniform pieces.
In a non-stick skillet, heat 1 tsp of olive oil over medium heat. Add the sliced mushrooms and cook until they are tender and slightly golden, about 4-5 minutes.
Add the spinach to the mushrooms and cook until wilted. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
In a mixing bowl, beat 2 whole eggs and 1 egg white per person. Season with salt, pepper, and optional fresh herbs.
Heat the same skillet over medium heat. Pour the beaten eggs into the skillet, tilting it to spread evenly.
Once the edges of the omelette begin to set, add the cooked spinach and mushrooms on one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the omelette is fully set. Slide onto a plate.
Toast the whole-grain bread. You can use a toaster or a skillet with a little butter for extra flavor.
Peel and segment the orange for serving.
Serve the omelette with the whole-grain toast and segmented orange.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Large eggs, Egg white, Fresh baby spinach and other delicious ingredients. Contains 350 calories total.
Prepare all your ingredients. Rinse the spinach and mushrooms thoroughly. If you're using large mushrooms, slice them into uniform pieces.
In a non-stick skillet, heat 1 tsp of olive oil over medium heat. Add the sliced mushrooms and cook until they are tender and slightly golden, about 4-5 minutes.
Add the spinach to the mushrooms and cook until wilted. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
In a mixing bowl, beat 2 whole eggs and 1 egg white per person. Season with salt, pepper, and optional fresh herbs.
Heat the same skillet over medium heat. Pour the beaten eggs into the skillet, tilting it to spread evenly.
Once the edges of the omelette begin to set, add the cooked spinach and mushrooms on one half of the omelette.
Carefully fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the omelette is fully set. Slide onto a plate.
Toast the whole-grain bread. You can use a toaster or a skillet with a little butter for extra flavor.
Peel and segment the orange for serving.
Serve the omelette with the whole-grain toast and segmented orange.
Calories per Serving: 350
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