Description
This Spinach and Mushroom Omelette is a quick, healthy, and protein-rich Mediterranean breakfast packed with sautéed vegetables and seasoned simply for maximum flavor.
Ingredients
- 3 eggs
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and sauté for 3-5 minutes until they start to soften.
- Add spinach and cook for another 1-2 minutes until wilted.
- In a bowl, beat the eggs and season with salt and pepper.
- Pour the eggs over the vegetables in the skillet and let cook until the bottom sets.
- Carefully flip or fold the omelette and cook for another 1-2 minutes until fully cooked.
- Serve hot, optionally with fresh herbs or feta cheese.
Notes
- You can use frozen spinach, but thaw and drain it first.
- Feel free to add cheese for extra flavor.
- Cook on low heat to avoid burning the eggs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 2g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
