Savory Spinach and Mushroom Omelette with Quinoa
A protein-packed omelette filled with organic spinach and seasonal mushrooms, served with fluffy quinoa for a balanced breakfast rich in vitamins and minerals.
Savory Spinach and Mushroom Omelette with Quinoa is a breakfast recipe ready in about 25 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
1. Rinse quinoa under cold water and cook it according to package instructions. Set aside.
2. In a skillet, heat olive oil over medium heat and sauté mushrooms until tender.
3. Add fresh spinach to the skillet and cook until wilted. Season with salt and black pepper.
4. In a bowl, whisk eggs and pour them over the spinach and mushrooms in the skillet. Cook until eggs are set.
5. Sprinkle feta cheese on top of the omelette and fold it in half. Let it cook for another minute.
6. Serve the omelette with cooked quinoa on the side.