Spinach and Mushroom Omelet
Did you know eating breakfast can help you jump start your day with a boost of energy for improved focus? It also sets the tone for making healthier food choices throughout your day by curbing cravings. Our Spinach and Mushroom Omelet is packed with protein, and flavor, to help you get your body and brain pumping and ready for the day ahead! If you don't love mushrooms, you can easily swap in bell peppers, tomatoes or your favorite veggies.
Ingredients
Method
Prep
- Wash and chop mushrooms and spinach.
Make
- In a medium skillet heat the olive oil over medium heat. Add the mushrooms and spinach and cook until the the mushrooms are browned and both have given up most of their liquid, about 3 minutes. Reduce the heat to low.
- In a small bowl, whisk together the eggs, salt, and pepper. Pour the eggs over the vegetables. If using the optional feta, add at this point as well. Tilt the pan and lift the edges of the omelet with a spatula as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly. Cook until the bottom of the omelet begins to slightly brown, about 3 minutes.
- Use a spatula to fold the omelet and cook for an additional minute before transferring to a plate and garnishing with fresh parsley. A four 4 egg omelet is enough for 2 people.
Notes
Nutrition Facts: Calories 220 Total Fat 14g Saturated Fat 4g Cholesterol 194mg Sodium 307mg otal Carbohydrates 6g
Dietary Fiber 2g Total Sugars 3g Protein 19g Calcium 102mg Iron 2mg Potassium 648mg
Dietary Fiber 2g Total Sugars 3g Protein 19g Calcium 102mg Iron 2mg Potassium 648mg
