Spinach and Mushroom Omelet with Toast

Ingredients

• Spinach1 cup (30 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Egg2 count (110 g)
• Sliced Bread1 count (35 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Chop the garlic and slice the mushrooms.

2. 2

   Step 2

   Heat a pan over medium-high heat with half the oil.

3. 3

   Step 3

   Once heated, add the garlic and mushrooms with a pinch of salt. Stir-fry for 5 minutes.

4. 4

   Step 4

   Then add the spinach leaves and let cook for 1 more minute. Remove from heat and add salt and pepper.

5. 5

   Step 5

   Crack the eggs in a bowl and add a pinch of salt.

6. 6

   Step 6

   Whisk until obtaining an even mixture and then add the stir-fried mixture.

7. 7

   Step 7

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

8. 8

   Step 8

   Pour the mixture, cover and cook for about 4 minutes until it sets.

9. 9

   Step 9

   Carefully flip using a slotted spoon, lower the heat and cook for 1-2 more minutes.

10. 10

    Step 10

    Remove and serve with the toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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