Spinach, Tomato and Mushroom Omelet

Ingredients

• Egg2 count (110 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Clean and slice the mushrooms. Chop the garlic, slice the tomato and cut the spinach into strips.

2. 2

   Step 2

   Heat half the oil in a pan over medium heat. Once heated, add the mushrooms with the garlic and a pinch of salt.

3. 3

   Step 3

   Fry until browned, remove and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

5. 5

   Step 5

   Add the mushrooms, tomato and spinach to the mixture.

6. 6

   Step 6

   Preheat the remaining oil in the same pan over medium heat. Once heated, pour the mixture.

7. 7

   Step 7

   Cover and cook for 6-7 minutes. When the egg sets, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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