By Penny McDowell
Wash the baby spinach thoroughly and set aside. Wipe the mushrooms with a damp paper towel and slice them thinly.
In a non-stick skillet, heat 1 tsp of olive oil or butter over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
Add the spinach to the skillet with the mushrooms and sauté until wilted. Season with salt and black pepper to taste. Remove the mixture and set aside.
In a bowl, beat the 2 large eggs until the whites and yolks are fully combined. Season with a pinch of salt and a sprinkle of black pepper.
Pour the beaten eggs into the same skillet over medium-low heat. Let them cook without stirring until the edges begin to set, about 1-2 minutes.
Gently spread the mushroom and spinach mixture evenly over one half of the omelet. Sprinkle the crumbled feta or goat cheese on top of the vegetable mixture.
Using a spatula, carefully fold the other half of the omelet over the filling. Continue to cook until the eggs are fully set and the cheese is melted, about 1-2 minutes more.
While the omelet is finishing, toast the slice of whole-wheat bread in a toaster or on a skillet until crispy and golden brown.
Serve the omelet hot, alongside the whole-wheat toast. Enjoy your nutritious and delicious breakfast!
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features Eggs, Baby spinach, Mushrooms and other delicious ingredients. Contains 370 calories total.
Wash the baby spinach thoroughly and set aside. Wipe the mushrooms with a damp paper towel and slice them thinly.
In a non-stick skillet, heat 1 tsp of olive oil or butter over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
Add the spinach to the skillet with the mushrooms and sauté until wilted. Season with salt and black pepper to taste. Remove the mixture and set aside.
In a bowl, beat the 2 large eggs until the whites and yolks are fully combined. Season with a pinch of salt and a sprinkle of black pepper.
Pour the beaten eggs into the same skillet over medium-low heat. Let them cook without stirring until the edges begin to set, about 1-2 minutes.
Gently spread the mushroom and spinach mixture evenly over one half of the omelet. Sprinkle the crumbled feta or goat cheese on top of the vegetable mixture.
Using a spatula, carefully fold the other half of the omelet over the filling. Continue to cook until the eggs are fully set and the cheese is melted, about 1-2 minutes more.
While the omelet is finishing, toast the slice of whole-wheat bread in a toaster or on a skillet until crispy and golden brown.
Serve the omelet hot, alongside the whole-wheat toast. Enjoy your nutritious and delicious breakfast!
Calories per Serving: 370
Your Rating:
