By Vigneshwaran S
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Slice the mushrooms thinly and halve the cherry tomatoes.
Add the mushrooms to the skillet and sauté for 3-4 minutes until they start to soften.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes.
Add the baby spinach to the skillet, sauté until it wilts, then season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
In a mixing bowl, beat together 3 eggs and 2 egg whites, then season with salt and pepper to taste.
Pour the egg mixture into the skillet, allowing it to cover the entire bottom of the pan. Cook for about 2-3 minutes until the edges start to set.
Spread the cooked vegetables over one half of the omelette and fold the other half over the vegetables. Cook for another 2-3 minutes or until the omelette is fully set.
Toast the whole-grain bread slice until golden brown.
Serve the omelette hot with the toasted whole-grain bread on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, egg whites, mushrooms and other delicious ingredients. Contains 350 calories total.
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Slice the mushrooms thinly and halve the cherry tomatoes.
Add the mushrooms to the skillet and sauté for 3-4 minutes until they start to soften.
Add the cherry tomatoes to the skillet and cook for an additional 2 minutes.
Add the baby spinach to the skillet, sauté until it wilts, then season with salt and pepper to taste. Remove the vegetables from the skillet and set aside.
In a mixing bowl, beat together 3 eggs and 2 egg whites, then season with salt and pepper to taste.
Pour the egg mixture into the skillet, allowing it to cover the entire bottom of the pan. Cook for about 2-3 minutes until the edges start to set.
Spread the cooked vegetables over one half of the omelette and fold the other half over the vegetables. Cook for another 2-3 minutes or until the omelette is fully set.
Toast the whole-grain bread slice until golden brown.
Serve the omelette hot with the toasted whole-grain bread on the side.
Calories per Serving: 350
Your Rating:
