By Konnor Roth
Prepare the vegetables: dice the bell pepper and slice the mushrooms if not already done. Roughly chop the fresh spinach.
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Add the diced bell pepper and sliced mushrooms to the skillet. Cook for about 3-4 minutes or until they start to soften.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove the vegetables from the skillet and set aside.
In a bowl, beat the 3 large eggs with a fork. Add salt and black pepper to the eggs and mix well.
Pour the beaten eggs into the skillet. Cook for 1-2 minutes until the edges start to set.
Distribute the cooked vegetables over one half of the cooking egg mixture.
Once the omelette is mostly set but still a little runny on top, use a spatula to fold the omelette in half. Cook for another 1-2 minutes until fully set.
While the omelette is finishing, toast the whole-grain bread in a toaster until golden brown.
Place the toasted whole-grain bread on a plate and mash the avocado onto it using a fork. Season with a pinch of salt if desired.
Transfer the finished omelette onto a serving plate beside the avocado-topped toast and serve immediately.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features Large eggs, Fresh spinach, Bell pepper and other delicious ingredients. Contains 450 calories total.
Prepare the vegetables: dice the bell pepper and slice the mushrooms if not already done. Roughly chop the fresh spinach.
Heat a non-stick skillet over medium heat and add 1 tsp olive oil.
Add the diced bell pepper and sliced mushrooms to the skillet. Cook for about 3-4 minutes or until they start to soften.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove the vegetables from the skillet and set aside.
In a bowl, beat the 3 large eggs with a fork. Add salt and black pepper to the eggs and mix well.
Pour the beaten eggs into the skillet. Cook for 1-2 minutes until the edges start to set.
Distribute the cooked vegetables over one half of the cooking egg mixture.
Once the omelette is mostly set but still a little runny on top, use a spatula to fold the omelette in half. Cook for another 1-2 minutes until fully set.
While the omelette is finishing, toast the whole-grain bread in a toaster until golden brown.
Place the toasted whole-grain bread on a plate and mash the avocado onto it using a fork. Season with a pinch of salt if desired.
Transfer the finished omelette onto a serving plate beside the avocado-topped toast and serve immediately.
Calories per Serving: 450
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