Ingredients:
4 large eggs
2 cups fresh spinach leaves
1 cup sliced mushrooms
1 small onion, finely chopped
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Heat olive oil in a non-stick frying pan over medium heat.
Add the onions and mushrooms to the pan and sauté until the onions become translucent and the mushrooms soften.
Add the spinach leaves and stir until wilted.
In a bowl, beat the eggs and season with salt and pepper.
Pour the eggs over the vegetables in the pan and stir gently to distribute evenly.
Reduce the heat to low, cover the pan, and let the omelette cook until the eggs are set, about 5-7 minutes.
Once cooked, carefully flip the omelette over and cook for another minute.
Slide the omelette onto a plate and serve immediately.
How to Serve:
This Spinach and Mushroom Omelette can be served with a slice of whole grain toast and a side of fresh fruit or yogurt for a well-rounded breakfast.
Nutrition Count per Serving:
Calories: 210 kcal
Protein: 16 g
Carbs: 7 g
Fat: 14 g
Fiber: 2 g
Sugar: 3 g