By Blaire
Wash the spinach, mushrooms, and cherry tomatoes thoroughly. Pat them dry with a paper towel.
Slice the mushrooms and halve the cherry tomatoes.
In a medium-sized non-stick skillet, heat the olive oil over medium heat.
Add the mushrooms to the skillet and sauté them for about 3-4 minutes until they begin to soften.
Add the halved cherry tomatoes and spinach to the skillet. Sauté for another 2-3 minutes until the spinach is wilted and tomatoes are softened. Season with salt and pepper to taste, then remove the vegetables from the pan and set aside.
In a mixing bowl, beat the eggs with a pinch of salt and pepper until well combined.
Pour the beaten eggs into the same skillet and cook over medium heat. Let it set slightly, then gently push the outside edges toward the center with a spatula. Tilt the pan to allow uncooked eggs to flow to the edges.
When the eggs are mostly cooked but still slightly runny on top, spread the sautéed vegetables over one half of the omelette.
Use a spatula to fold the other half of the omelette over the filling. Cook for another 1-2 minutes to let the inside set.
While cooking the omelette, toast the slices of wholegrain bread to your liking.
Once the omelette is cooked through, slide it onto a plate and serve it with the toasted wholegrain bread on the side.
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This Breakfast Vegetarian Quick Meals recipe is ready in 20 minutes and features Eggs, Spinach, Mushrooms and other delicious ingredients. Contains 370 calories total.
Wash the spinach, mushrooms, and cherry tomatoes thoroughly. Pat them dry with a paper towel.
Slice the mushrooms and halve the cherry tomatoes.
In a medium-sized non-stick skillet, heat the olive oil over medium heat.
Add the mushrooms to the skillet and sauté them for about 3-4 minutes until they begin to soften.
Add the halved cherry tomatoes and spinach to the skillet. Sauté for another 2-3 minutes until the spinach is wilted and tomatoes are softened. Season with salt and pepper to taste, then remove the vegetables from the pan and set aside.
In a mixing bowl, beat the eggs with a pinch of salt and pepper until well combined.
Pour the beaten eggs into the same skillet and cook over medium heat. Let it set slightly, then gently push the outside edges toward the center with a spatula. Tilt the pan to allow uncooked eggs to flow to the edges.
When the eggs are mostly cooked but still slightly runny on top, spread the sautéed vegetables over one half of the omelette.
Use a spatula to fold the other half of the omelette over the filling. Cook for another 1-2 minutes to let the inside set.
While cooking the omelette, toast the slices of wholegrain bread to your liking.
Once the omelette is cooked through, slide it onto a plate and serve it with the toasted wholegrain bread on the side.
Calories per Serving: 370
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