Nutritional Information Per 8 oz. (240 g)
- 3 large eggs
- 1/4 cup fresh spinach leaves, chopped
- 1/4 cup diced tomatoes (you can use cherry tomatoes, grape tomatoes, or regular tomatoes)
- 1/4 cup sliced mushrooms
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter for cooking
- Grated cheese (optional, for added flavor)
- Fresh herbs like parsley or chives for garnish (optional)
- Prep the Veggies:
- Wash and chop the spinach leaves.
- Dice the tomatoes.
- Slice the mushrooms.
- Whisk the Eggs:
- Crack the eggs into a bowl.
- Whisk them together until the yolks and whites are well combined.
- Season with a pinch of salt and a dash of black pepper.
- Sauté the Veggies:
- Heat a non-stick skillet over medium-high heat and add the olive oil or butter.
- Once the oil is hot and shimmering, add the mushrooms.
- Sauté them for 2-3 minutes until they begin to soften and turn golden brown.
- Add the diced tomatoes and chopped spinach.
- Continue cooking for another 2-3 minutes until the spinach wilts and the tomatoes become slightly tender.
- Season the veggies with a pinch of salt and pepper.
- Pour the Eggs:
- Pour the whisked eggs over the sautéed veggies in the skillet.
- Use a spatula to gently stir the mixture, ensuring the eggs spread evenly.
- Cook the Omelette:
- Allow the omelette to cook undisturbed for a few minutes until the edges start to set.
- Add Cheese (Optional):
- If you’d like, sprinkle some grated cheese evenly over one half of the omelette at this point.
- Fold and Serve:
- Carefully fold the other half of the omelette over the cheese (if added) to create a half-moon shape.
- Continue cooking for another minute or so until the omelette is fully set but still slightly moist on the inside.
- Garnish and Serve:
- Slide the veggie omelette onto a plate.
- Garnish with fresh herbs like parsley or chives if desired.
- Serve Hot:
- Your Veggie Omelette with spinach, tomatoes, and mushrooms is ready to be served.
- Enjoy it while it’s hot and serve with toast or a side salad if desired.