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Spinach and Mushroom Omelette with Whole Wheat Toast
Spinach and Mushroom Omelette with Whole Wheat Toast

Spinach and Mushroom Omelette with Whole Wheat Toast
A nutritious omelette packed with vegetables, served with whole wheat toast.
Spinach and Mushroom Omelette with Whole Wheat Toast
Ingredients:
1
Servings
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    slice
     whole wheat bread
  • 50
    ml
     milk
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Spinach and Mushroom Omelette with Whole Wheat Toast
Instructions:
  1. Beat the eggs in a bowl and add milk, salt, and pepper.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add chopped onions and mushrooms, sauté until soft.
  4. Add spinach and cook until wilted.
  5. Pour the egg mixture over the vegetables in the pan.
  6. Cook until the edges start to set, then fold the omelette.
  7. Serve with toasted whole wheat bread.
Nutrition Per Serving 350 g Per 100g
Energy 387 kcal 111 kcal
Protein 20 g 5.7 g
Fibre 6 g 1.7 g
Salt 1 g 0.3 g
Sugar 5 g 1.4 g
Carbohydrates 40 g 11.4 g
Fat 18 g 5.1 g
  • 2
    item
     egg
  • 50
    g
     spinach
  • 50
    g
     mushroom
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    slice
     whole wheat bread
  • 50
    ml
     milk
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Beat the eggs in a bowl and add milk, salt, and pepper.

Heat olive oil in a non-stick pan over medium heat.

Add chopped onions and mushrooms, sauté until soft.

Add spinach and cook until wilted.

Pour the egg mixture over the vegetables in the pan.

Cook until the edges start to set, then fold the omelette.

Serve with toasted whole wheat bread.

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