By Andy Lam
In a bowl, whisk together the 2 large eggs and 2 egg whites until well mixed. Add salt and black pepper to taste.
Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté until soft, about 5 minutes.
Add the spinach to the skillet with the mushrooms and sauté for another 2 minutes until wilted. Remove the mixture from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Pour the egg mixture into the skillet, allowing it to cook for about 2 minutes or until the edges start to set.
Sprinkle the spinach and mushroom mixture over one half of the omelette. Gently fold the other half of the omelette over to cover the filling.
Continue to cook the omelette for another 2-3 minutes until fully cooked through. Slide the omelette onto a plate.
While the omelette is cooking, toast the whole-grain bread slices until golden brown.
Serve the spinach & mushroom omelette with the whole-grain toast on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 20 minutes and features large eggs, egg whites, spinach and other delicious ingredients. Contains 350 calories total.
In a bowl, whisk together the 2 large eggs and 2 egg whites until well mixed. Add salt and black pepper to taste.
Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté until soft, about 5 minutes.
Add the spinach to the skillet with the mushrooms and sauté for another 2 minutes until wilted. Remove the mixture from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Pour the egg mixture into the skillet, allowing it to cook for about 2 minutes or until the edges start to set.
Sprinkle the spinach and mushroom mixture over one half of the omelette. Gently fold the other half of the omelette over to cover the filling.
Continue to cook the omelette for another 2-3 minutes until fully cooked through. Slide the omelette onto a plate.
While the omelette is cooking, toast the whole-grain bread slices until golden brown.
Serve the spinach & mushroom omelette with the whole-grain toast on the side.
Calories per Serving: 350
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