Spinach and Mushroom Omelette
A delicious and simple Spinach and Mushroom Omelette, perfect for any time of day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 eggs
- 1 cup spinach
- 1/2 cup mushrooms
- 1/4 cup cheese (optional)
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- Beat the eggs in a bowl and season with salt and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté sliced mushrooms in the skillet until soft.
- Cook spinach in the skillet until wilted.
- Pour the beaten eggs over the vegetables, tilting the pan to distribute them evenly.
- Cook until the eggs are set, adding cheese if desired.
- Fold the omelette in half and serve hot.
Notes
Serve with whole-grain toast and a sprinkle of fresh herbs. Leftovers can be stored in the fridge for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://recypez.com/spinach-and-mushroom-omelette/