Spinach and Mushroom Omelet with Whole Grain Toast

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