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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:
- Wash spinach and chop mushrooms. Finely dice the onion, if using. Heat olive oil in a non-stick pan over medium heat.
- Add the onion to the pan and cook until translucent, then add the mushrooms and sauté until they soften and release their juices.
- Add the spinach to the pan and cook just until it wilts down, stirring frequently.
- In a separate bowl, whisk the eggs. Pour the eggs into the pan with the vegetables and stir gently to distribute them evenly.
- 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.
- Serve immediately.
