Spinach and Mushroom Omelet with Whole Grain Toast
Fluffy three-egg omelet filled with sautéed spinach and mushrooms, served with whole grain toast and a side of fresh orange slices
Spinach and Mushroom Omelet with Whole Grain Toast is a breakfast recipe ready in about 20 minutes. Each serving has approximately 509 kcal, 32g protein, 64g carbs, 14g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick skillet over medium heat
Sauté sliced mushrooms until golden, about 3 minutes, then add spinach and cook until wilted, about 2 minutes
In a bowl, beat the eggs with salt and pepper
Pour eggs into the skillet with the vegetables and cook until edges set, about 3 minutes
Fold omelet in half when top is mostly set and transfer to plate
Toast the whole grain bread until golden
Serve omelet with toast and fresh orange slices
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