By Penny McDowell
In a non-stick skillet, heat 1/2 tablespoon of olive oil or butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 3-4 minutes until they are browned and softened.
Add the baby spinach to the skillet with the mushrooms. Cook for another 1-2 minutes until the spinach is just wilted. Remove the vegetables from the skillet and set aside.
In a bowl, beat the eggs with salt and pepper until well combined.
Wipe the skillet clean and return it to medium-low heat with the remaining 1/2 tablespoon of olive oil or butter. Pour the beaten eggs into the skillet, tilting the pan to spread them evenly.
Allow the eggs to cook gently for about 2-3 minutes, or until the bottom is set but the top is still slightly runny. Sprinkle the shredded cheddar cheese over the eggs, followed by the spinach and mushroom mixture on one half of the omelette.
Fold the other half of the omelette over the filling. Let it cook for another 1 minute until the cheese is melted. Slide the omelette onto a plate.
While the omelette is cooking, toast the whole-grain bread slices to your liking. Once toasted, top with sliced avocado.
Serve the cooked omelette with the avocado-topped toast. Enjoy your meal!
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, baby spinach, sliced mushrooms and other delicious ingredients. Contains 530 calories total.
In a non-stick skillet, heat 1/2 tablespoon of olive oil or butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 3-4 minutes until they are browned and softened.
Add the baby spinach to the skillet with the mushrooms. Cook for another 1-2 minutes until the spinach is just wilted. Remove the vegetables from the skillet and set aside.
In a bowl, beat the eggs with salt and pepper until well combined.
Wipe the skillet clean and return it to medium-low heat with the remaining 1/2 tablespoon of olive oil or butter. Pour the beaten eggs into the skillet, tilting the pan to spread them evenly.
Allow the eggs to cook gently for about 2-3 minutes, or until the bottom is set but the top is still slightly runny. Sprinkle the shredded cheddar cheese over the eggs, followed by the spinach and mushroom mixture on one half of the omelette.
Fold the other half of the omelette over the filling. Let it cook for another 1 minute until the cheese is melted. Slide the omelette onto a plate.
While the omelette is cooking, toast the whole-grain bread slices to your liking. Once toasted, top with sliced avocado.
Serve the cooked omelette with the avocado-topped toast. Enjoy your meal!
Calories per Serving: 530
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