Broccoli, Mushrooms and Spinach Omelet

Ingredients

• Broccoli1/2 cup (45 g)
• Mushrooms1/2 cup (35 g)
• Spinach1/2 cup (15 g)
• Egg2 count (110 g)
• Egg White2 count (80 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the broccoli into small florets and place in a pot with boiling water. Boil for 3 minutes, remove and drain. Set aside.

2. 2

   Step 2

   Meanwhile, slice the mushrooms. You can use raw mushrooms or boil together with the broccoli.

3. 3

   Step 3

   At the same time, place the eggs, egg whites and a pinch of salt to the bowl. Beat.

4. 4

   Step 4

   Place a pan over medium heat. Once heated, pour the oil, spread and add the eggs.

5. 5

   Step 5

   Add the broccoli, mushrooms and spinach on top. Cover and cook over low heat until set.

6. 6

   Step 6

   Remove from heat and serve the omelet.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Broccoli, Mushrooms and Spinach Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.