Spinach and Feta Omelet with Whole Grain Toast
Fluffy omelet filled with fresh spinach, feta cheese, and mushrooms, served with whole grain toast and a side of fresh berries
Spinach and Feta Omelet with Whole Grain Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 696 kcal, 52g protein, 69g carbs, 23g fat. It fits a high-protein and vegetarian diet.
Chop mushrooms and sauté in olive oil until golden, about 4 minutes. Set aside.
In a bowl, whisk together 3 eggs with salt and pepper.
Heat a non-stick pan over medium heat and add butter.
Pour egg mixture into the pan and let it set for 1 minute.
Add sautéed mushrooms, fresh spinach, and crumbled feta cheese to one half of the omelet.
Fold omelet in half and slide onto a plate.
Toast the whole grain bread slices until golden.
Serve omelet with toast and fresh berries on the side.
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