By Antonio Andrade
Whisk the whole eggs and egg whites together in a bowl. Add salt and pepper to taste. Set aside.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are softened and slightly browned.
Add the fresh spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach is wilted. Remove the skillet from heat and set aside.
Pour the egg mixture into another non-stick skillet over medium-low heat. Let the eggs cook for about 3 minutes or until the edges start to set.
Distribute the sautéed spinach and mushrooms evenly over one half of the omelette.
Carefully fold the omelette in half to cover the filling. Let it cook for another 2 minutes or until the eggs are fully set. Remove from heat.
While the omelette is cooking, toast the whole-grain bread in a toaster.
Spread 1 tsp of butter on the warm toast. Serve the omelette alongside the toast while hot.
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This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features whole eggs, egg whites, fresh spinach and other delicious ingredients. Contains 350 calories total.
Whisk the whole eggs and egg whites together in a bowl. Add salt and pepper to taste. Set aside.
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are softened and slightly browned.
Add the fresh spinach to the skillet with the mushrooms and sauté for another 2 minutes until the spinach is wilted. Remove the skillet from heat and set aside.
Pour the egg mixture into another non-stick skillet over medium-low heat. Let the eggs cook for about 3 minutes or until the edges start to set.
Distribute the sautéed spinach and mushrooms evenly over one half of the omelette.
Carefully fold the omelette in half to cover the filling. Let it cook for another 2 minutes or until the eggs are fully set. Remove from heat.
While the omelette is cooking, toast the whole-grain bread in a toaster.
Spread 1 tsp of butter on the warm toast. Serve the omelette alongside the toast while hot.
Calories per Serving: 350
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