Description
A low calorie spinach and mushroom omelette packed with protein and fresh vegetables. A light, healthy breakfast ready in 15 minutes.
Ingredients
- 3 large eggs
- 1 tablespoon milk
- 1/4 teaspoon kosher salt, divided
- 1/8 teaspoon black pepper, divided
- 1 teaspoon olive oil
- 1 cup sliced mushrooms
- 1 cup fresh baby spinach
- 1 tablespoon chopped fresh parsley
Instructions
- In a small bowl, whisk together eggs, milk, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until well combined and slightly frothy.
- Heat olive oil in a nonstick skillet over medium heat. Add sliced mushrooms and cook for 3 to 4 minutes until softened and lightly golden. Sprinkle with remaining 1/8 teaspoon salt and 1/16 teaspoon black pepper.
- Add fresh spinach to the skillet and cook for 30 to 60 seconds until just wilted. Spread the vegetables evenly across the pan.
- Reduce heat to medium low. Pour the egg mixture evenly over the vegetables.
- Let the eggs cook undisturbed for 1 to 2 minutes until the edges begin to set.
- Gently lift the edges with a spatula and tilt the pan to allow uncooked egg to flow underneath. Continue cooking for 2 to 3 minutes until the top is mostly set but still slightly soft.
- Fold the omelette in half and cook for 30 seconds more. Slide onto a plate and sprinkle with chopped parsley. Serve immediately.
Notes
- Cook eggs until fully set to ensure they are safe to eat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American