Mushroom Omelet with Sautéed Spinach

Ingredients

• Egg2 count (110 g)
• Egg White2 count (80 g)
• Spinach1 cup (30 g)
• Mushrooms1/2 cup (35 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Cut the mushrooms and the spinach leaves into pieces.

2. 2

   Step 2

   Preheat the pan over medium heat with half the oil.

3. 3

   Step 3

   Once heated, add the mushrooms with the spinach and salt and pepper. Sauté for some minutes until tender.

4. 4

   Step 4

   At the same time, put the whites with the eggs and salt and pepper to taste in a bowl and beat.

5. 5

   Step 5

   Heat a pan over medium heat. Once heated, pour the remaining oil, spread and add the egg mixture.

6. 6

   Step 6

   Spread and cook until the white sets for about 3-4 minutes.

7. 7

   Step 7

   Then add the mushrooms with the spinach. Lower the heat, cover and cook for 1-2 more minutes until ready.

8. 8

   Step 8

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom Omelet with Sautéed Spinach can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.