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Kickstart your day with this healthy and protein-rich Spinach and Mushroom Omelette. Perfectly seasoned, it's an easy and satisfying low-carb meal ready in minutes.

5 minutes

10 minutes

Ingredients:

2 cups Spinach

8 oz Mushrooms

3 Eggs

1 tbsp Extra virgin olive oil

1 small Onion (optional)

Instructions:

  1. Wash spinach and chop mushrooms. Finely dice the onion, if using. Heat olive oil in a non-stick pan over medium heat.
  2. Add the onion to the pan and cook until translucent, then add the mushrooms and sauté until they soften and release their juices.
  3. Add the spinach to the pan and cook just until it wilts down, stirring frequently.
  4. In a separate bowl, whisk the eggs. Pour the eggs into the pan with the vegetables and stir gently to distribute them evenly.
  5. Cook the omelette over medium-low heat, allowing the bottom to set before folding it in half with a spatula when most of the egg is set but still slightly runny on top.
  6. Serve immediately.

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