Organic Spinach and Mushroom Omelette with Whole Grain Toast
A nutritious omelette made with organic spinach, mushrooms, and eggs, served with whole grain toast and a side of mixed berries for a balanced breakfast rich in protein, fiber, and essential vitamins.
Organic Spinach and Mushroom Omelette with Whole Grain Toast is a breakfast recipe ready in about 20 minutes. Each serving has approximately 528 kcal, 40g protein, 53g carbs, 18g fat.
Heat olive oil in a non-stick skillet over medium heat.
Add chopped mushrooms and sauté until golden brown.
Add spinach and cook until wilted.
In a bowl, whisk eggs with salt and pepper, then pour over the vegetables in the skillet.
Cook until the eggs are set, then fold the omelette in half and serve.
Toast the whole grain bread and serve alongside the omelette with a cup of mixed berries.