By Konnor Roth
Crack the three large eggs into a bowl, and whisk them together with a pinch of salt and a dash of pepper until well combined.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender and lightly browned.
Add the chopped spinach to the mushrooms in the skillet and cook for another 1-2 minutes until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Pour the whisked eggs into the same skillet, spreading them evenly across the pan. Let them cook undisturbed for about 2-3 minutes until the edges start to set.
Once the eggs are partially set, scatter the cooked mushrooms and spinach over one half of the omelet.
Carefully fold the other half of the omelet over the filling, and let it cook for another 1-2 minutes until fully set and cooked through.
In a separate pan or toaster, toast the slice of whole-wheat bread until golden brown.
Serve the omelet hot with the whole-wheat toast on the side, garnished with the sliced tomato.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Vegetarian Healthy recipe is ready in 20 minutes and features large eggs, fresh spinach, chopped, mushrooms, sliced and other delicious ingredients. Contains 350 calories total.
Crack the three large eggs into a bowl, and whisk them together with a pinch of salt and a dash of pepper until well combined.
Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender and lightly browned.
Add the chopped spinach to the mushrooms in the skillet and cook for another 1-2 minutes until the spinach is wilted. Remove the mushrooms and spinach from the skillet and set aside.
Pour the whisked eggs into the same skillet, spreading them evenly across the pan. Let them cook undisturbed for about 2-3 minutes until the edges start to set.
Once the eggs are partially set, scatter the cooked mushrooms and spinach over one half of the omelet.
Carefully fold the other half of the omelet over the filling, and let it cook for another 1-2 minutes until fully set and cooked through.
In a separate pan or toaster, toast the slice of whole-wheat bread until golden brown.
Serve the omelet hot with the whole-wheat toast on the side, garnished with the sliced tomato.
Calories per Serving: 350
Your Rating:
