By Nathan Haskins
Beat the eggs in a small bowl and season with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add sliced mushrooms to the skillet and sauté for about 3-4 minutes until they are golden brown.
Add the fresh spinach to the mushrooms and cook until wilted, about 1 minute. Remove the mushrooms and spinach from the skillet and set aside.
Pour the beaten eggs into the skillet and cook until the edges start to set, about 1-2 minutes.
Place the sautéed mushrooms and spinach on one half of the omelet. Fold the other half over the filling and cook for another 1-2 minutes until fully set.
Meanwhile, toast the whole-grain bread until golden brown.
Serve the omelet alongside the toast.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features large eggs, fresh spinach, sliced mushrooms and other delicious ingredients. Contains 290 calories total.
Beat the eggs in a small bowl and season with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add sliced mushrooms to the skillet and sauté for about 3-4 minutes until they are golden brown.
Add the fresh spinach to the mushrooms and cook until wilted, about 1 minute. Remove the mushrooms and spinach from the skillet and set aside.
Pour the beaten eggs into the skillet and cook until the edges start to set, about 1-2 minutes.
Place the sautéed mushrooms and spinach on one half of the omelet. Fold the other half over the filling and cook for another 1-2 minutes until fully set.
Meanwhile, toast the whole-grain bread until golden brown.
Serve the omelet alongside the toast.
Calories per Serving: 290
Your Rating:
