Mushroom Spinach Omelette
Ingredients
The omelette
-
1
tablespoon
olive oil
-
¼
cup
sliced red onion
-
1½
cups
fresh spinach
-
5
pieces
baby bella mushrooms, sliced
-
1
oz
goat cheese
-
1
whole
egg
-
2
whites
egg whites
-
to taste
salt and pepper
-
to taste
green onions, diced (for garnish)
Cooking essentials
Instructions
- Heat a medium skillet over medium-high heat and add olive oil and red onions, sauté until translucent.
- Add sliced mushrooms and sauté until slightly browned.
- Add spinach and sauté until wilted, then season with salt and pepper and set aside.
- In a small skillet, spray with cooking spray and heat over medium heat.
- Whisk together one whole egg and two egg whites, then pour into the skillet.
- Let the egg mixture sit for a minute, then gently work the edges with a spatula to allow runny eggs to cook.
- Once the eggs are mostly set, add the mushroom spinach mixture to one side and top with goat cheese.
- Fold the omelette over and cook for an additional 30 seconds before transferring to a plate.
- Garnish with diced green onions.
Nutrition Facts (estimated)
Servings
1 omelet
Calories
412
Total fat
29g
Total carbohydrates
18g
Total protein
25g
Sodium
332mg
Cholesterol
199mg
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