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5 healthy breakfast dishes

By: Enrique Gili on June 18, 2012, 7:30 p.m.
Stuffed Omelette

Photo: Enrique Gili

3 of 7

Stuffed Omelette

Packed with protein, light, fluffy eggs cooked to perfection with sauteed veggies create a great breakfast combo.


Stuffed Omelette


  • 3 eggs, lightly beaten
  • Dollop vegetable oil
  • 1/2 teaspoon butter
  • 4 ounces cremini mushrooms, sliced
  • 4 ounces baby spinach, stemmed and rinsed
  • 2 ounces feta cheese, crumbled
  • Dash salt to taste
  • Dash pepper to taste

Time estimates

Prep time: 10 minutes 

Total time: 20 minutes 

Cooking directions

  1. Combine eggs in mixing bowl. Lightly beat until eggs have an even consistency, about 1 minute.
  2. 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.
  3. 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.
  4. Plate omelet. Add cooked vegetables to omelet. Top veggies with crumbled feta and season to taste. Fold and serve.