Page Contents
Mushroom and Spinach Omelet
September 5, 2016
Category
Breakfasts
Meal Ideas
Mushroom and spinach omelet Recipe
Persons
1
Ingredients
- 2 large Eggs (organic and cage-free is preferable)
- 1/2 cup fresh Mushrooms, chopped
- 1/2 cup fresh Spinach, chopped
- 2 Tbsp Shallots or Yellow Onion (optional), finely chopped
- Pinch of Sea Salt, to taste
- Pinch of Black pepper, to taste
- Pinch of Cayenne pepper (or 1/4 teaspoon Hot sauce)
- 2 sec Avocado oil cooking spray
- 1 slice (45-50 g) Whole Wheat bread
Instructions
- Heat oil in a medium nonstick skillet over medium heat. Add chopped onion and mushrooms. Cook, stirring often, until golden-brown, about 4 minutes.
- Add spinach and cook an additional 1 minute. Transfer to a bowl and set aside.
- In a mixing bowl, whisk eggs, hot sauce (or cayenne pepper), salt, and pepper.
- Heat the remaining oil in the skillet over medium-high heat. Pour egg mixture into the skillet, swirling it to allow eggs spread evenly over the surface. Cook for 1 to 2 minutes, gently lifting the edges with a spatula, so the uncooked egg can flow underneath.
- Transfer the mushroom-spinach mixture on the top of the omelet. When the bottom of the omelet is golden, fold it by using a spatula, and carefully slide it to the plate. Serve with whole wheat bread (or whole grain crisp bread).
Nutrition Facts
Mushroom and Spinach Omelet
Serves: 1 serving
| Amount Per Serving: | ||
|---|---|---|
| Calories | 295 kcal | |
| % Daily Value* | ||
| Total Fat 19 g | 29.2% | |
| Saturated Fat 3 g | 15% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 676 mg | 28.2% | |
| Total Carbohydrate 25 g | 8.3% | |
| Dietary Fiber 6 g | 24% | |
| Sugars 7 g | ||
| Protein 22 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
ADD & Fit
