By Andy Lam
In a medium bowl, beat together the 2 large eggs and 2 egg whites. Season with salt and black pepper, and set aside.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add 1/2 cup of sliced mushrooms to the skillet and sauté for 2-3 minutes, until they start to brown slightly.
Add 1 cup of spinach to the skillet with the mushrooms and sauté for another 1-2 minutes, until the spinach leaves wilt.
Reduce the heat to medium-low and pour the beaten eggs over the sautéed mushrooms and spinach. Allow the eggs to cook undisturbed for about 4-5 minutes, until they begin to set around the edges.
Using a spatula, lift the edges of the omelette, letting the uncooked egg flow to the edges. Continue this process until the omelette is mostly set, about 1-2 more minutes.
Fold one side of the omelette over the other and let it cook for another 1 minute to ensure it is cooked through.
While the omelette cooks, toast the whole-grain bread slice in a toaster or on a skillet until golden brown.
Serve the omelette hot with the toasted slice of whole-grain bread on the side.
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This Breakfast Omelette Healthy recipe is ready in 15 minutes and features large eggs, egg whites, spinach and other delicious ingredients. Contains 355 calories total.
In a medium bowl, beat together the 2 large eggs and 2 egg whites. Season with salt and black pepper, and set aside.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat.
Add 1/2 cup of sliced mushrooms to the skillet and sauté for 2-3 minutes, until they start to brown slightly.
Add 1 cup of spinach to the skillet with the mushrooms and sauté for another 1-2 minutes, until the spinach leaves wilt.
Reduce the heat to medium-low and pour the beaten eggs over the sautéed mushrooms and spinach. Allow the eggs to cook undisturbed for about 4-5 minutes, until they begin to set around the edges.
Using a spatula, lift the edges of the omelette, letting the uncooked egg flow to the edges. Continue this process until the omelette is mostly set, about 1-2 more minutes.
Fold one side of the omelette over the other and let it cook for another 1 minute to ensure it is cooked through.
While the omelette cooks, toast the whole-grain bread slice in a toaster or on a skillet until golden brown.
Serve the omelette hot with the toasted slice of whole-grain bread on the side.
Calories per Serving: 355
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