Savory Spinach and Mushroom Omelette with Whole Grain Toast
A nutritious omelette packed with organic spinach and mushrooms, served with whole grain toast for a perfect start to the day. This meal is rich in protein and essential vitamins, tailored for Wiktor's dietary needs.
Savory Spinach and Mushroom Omelette with Whole Grain Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 1117 kcal, 84g protein, 112g carbs, 37g fat. It fits a high-protein diet.
Heat olive oil in a non-stick skillet over medium heat.
Add chopped mushrooms and sauté for 3-4 minutes until softened.
Add spinach and cook until wilted.
In a bowl, whisk together eggs, salt, and pepper, then pour over the spinach and mushrooms.
Cook until the edges start to set, then sprinkle cheese on top and fold the omelette in half.
Cook for another minute until cheese is melted.
Toast whole grain bread slices.
Serve the omelette with the toast on the side.