By Keyle Vandeberg
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms, cooking until they are browned and soft, approximately 5-7 minutes. Stir occasionally.
Add the fresh spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes or until the spinach is wilted. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the 6 whole eggs and 3 egg whites. Season the eggs with salt and pepper to taste.
Heat the remaining 0.5 tablespoon of olive oil in another non-stick skillet over medium-low heat. Pour in the egg mixture, allowing it to cook slowly. Lift the edges occasionally to let uncooked egg flow underneath.
Once the eggs are mostly set but still slightly runny on top, spread the spinach and mushroom mixture evenly over one half of the omelette. Carefully fold the omelette over to cover the filling.
Cook for another 1-2 minutes until the omelette is fully set. Remove from heat and let it rest for a minute before slicing into thirds.
While the omelette is cooking, toast the slices of whole-grain bread until golden brown.
Slice the avocado into thin slices. Serve each omelette portion with a slice of toast and a portion of sliced avocado on the side.
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By Keyle Vandeberg
This Breakfast Vegetarian Healthy Quick Meals recipe is ready in 30 minutes and features Eggs, Egg whites, Fresh spinach and other delicious ingredients. Contains 395 calories total.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms, cooking until they are browned and soft, approximately 5-7 minutes. Stir occasionally.
Add the fresh spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes or until the spinach is wilted. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the 6 whole eggs and 3 egg whites. Season the eggs with salt and pepper to taste.
Heat the remaining 0.5 tablespoon of olive oil in another non-stick skillet over medium-low heat. Pour in the egg mixture, allowing it to cook slowly. Lift the edges occasionally to let uncooked egg flow underneath.
Once the eggs are mostly set but still slightly runny on top, spread the spinach and mushroom mixture evenly over one half of the omelette. Carefully fold the omelette over to cover the filling.
Cook for another 1-2 minutes until the omelette is fully set. Remove from heat and let it rest for a minute before slicing into thirds.
While the omelette is cooking, toast the slices of whole-grain bread until golden brown.
Slice the avocado into thin slices. Serve each omelette portion with a slice of toast and a portion of sliced avocado on the side.
Calories per Serving: 395
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