By Qurshanell Mcphee
Crack the eggs into a bowl, add salt and black pepper, and whisk until well combined.
Heat a non-stick skillet over medium heat and add butter. Once melted, add sliced mushrooms and sauté until golden brown, about 3-4 minutes.
Add the baby spinach to the skillet and sauté until just wilted, approximately 1-2 minutes.
Pour the whisked eggs over the mushrooms and spinach, tilting the skillet to ensure even coverage.
Cook the omelette on medium heat until the edges are set, then gently lift the edges with a spatula and let any uncooked egg run underneath. Continue cooking until the omelette is fully set, about another 3 minutes.
Fold the omelette in half and slide it onto a plate.
Toast the slice of whole-grain bread until golden brown and serve alongside the omelette.
Slice the apple into wedges and serve on the side as a refreshing accompaniment.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms and other delicious ingredients. Contains 400 calories total.
Crack the eggs into a bowl, add salt and black pepper, and whisk until well combined.
Heat a non-stick skillet over medium heat and add butter. Once melted, add sliced mushrooms and sauté until golden brown, about 3-4 minutes.
Add the baby spinach to the skillet and sauté until just wilted, approximately 1-2 minutes.
Pour the whisked eggs over the mushrooms and spinach, tilting the skillet to ensure even coverage.
Cook the omelette on medium heat until the edges are set, then gently lift the edges with a spatula and let any uncooked egg run underneath. Continue cooking until the omelette is fully set, about another 3 minutes.
Fold the omelette in half and slide it onto a plate.
Toast the slice of whole-grain bread until golden brown and serve alongside the omelette.
Slice the apple into wedges and serve on the side as a refreshing accompaniment.
Calories per Serving: 400
Your Rating:
