By Keyle Vandeberg
Crack the 6 eggs into a bowl. Add salt and pepper to taste, and beat until well combined.
Heat 1 tsp of olive oil or butter in a non-stick skillet over medium heat.
Add 50 g of the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes. Add 50 g of baby spinach and cook until wilted, about 1-2 minutes. Remove the mushroom and spinach mixture from the skillet and set aside.
Add another tsp of oil or butter to the skillet. Pour in a third of the beaten eggs. Swirl the pan gently to spread the eggs evenly.
Allow the eggs to set slightly, then sprinkle a third of the mushroom and spinach mixture evenly over half of the omelette. If using cheese, add 15 g of grated cheddar or feta on top of the mushrooms and spinach.
Fold the omelette in half using a spatula and let it cook for another minute, then slide it onto a plate. Repeat steps 2 to 6 for the remaining omelettes.
While cooking the omelettes, toast the whole-grain bread slices in a toaster.
Serve each omelette with a slice of toast and a small clementine on the side.
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By Keyle Vandeberg
This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, mushrooms, sliced and other delicious ingredients. Contains 380 calories total.
Crack the 6 eggs into a bowl. Add salt and pepper to taste, and beat until well combined.
Heat 1 tsp of olive oil or butter in a non-stick skillet over medium heat.
Add 50 g of the sliced mushrooms to the skillet and sauté until they are golden brown, about 3-4 minutes. Add 50 g of baby spinach and cook until wilted, about 1-2 minutes. Remove the mushroom and spinach mixture from the skillet and set aside.
Add another tsp of oil or butter to the skillet. Pour in a third of the beaten eggs. Swirl the pan gently to spread the eggs evenly.
Allow the eggs to set slightly, then sprinkle a third of the mushroom and spinach mixture evenly over half of the omelette. If using cheese, add 15 g of grated cheddar or feta on top of the mushrooms and spinach.
Fold the omelette in half using a spatula and let it cook for another minute, then slide it onto a plate. Repeat steps 2 to 6 for the remaining omelettes.
While cooking the omelettes, toast the whole-grain bread slices in a toaster.
Serve each omelette with a slice of toast and a small clementine on the side.
Calories per Serving: 380
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