Packed with protein, light, fluffy eggs cooked to perfection with sauteed veggies create a great breakfast combo.
3eggs, lightly beaten
4 ouncescremini mushrooms, sliced
4 ouncesbaby spinach, stemmed and rinsed
2 ouncesfeta cheese, crumbled
Dashsalt to taste
Dashpepper to taste
Prep time: 10 minutes
Total time: 20 minutes
Combine eggs in mixing bowl. Lightly beat until eggs have an even consistency, about 1 minute.
Add light coating of oil in heavy-bottomed 12-inch skillet over medium-high heat about 1 minute. Pour eggs into center of skillet. Slowly roll egg batter from side to side about 2 minutes. As edges begin to brown and eggs firm up, reduce heat and cover.
Melt butter in heavy-bottomed skillet over medium heat. Add mushrooms. As mushrooms begin to brown add spinach. Stir. Remove from heat when spinach wilts, becoming bright green, about 2 minutes.
Plate omelet. Add cooked vegetables to omelet. Top veggies with crumbled feta and season to taste. Fold and serve.
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