Description
A vibrant and nourishing omelette filled with earthy mushrooms, fresh spinach, and creamy avocado.
Ingredients
Scale
- 2 large eggs
- 1/2 cup mushrooms, sliced
- 1/2 cup spinach, chopped
- 1/4 avocado, sliced
- Salt and pepper to taste
- Olive oil or butter for cooking
Instructions
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Sauté the mushrooms for about 3-4 minutes until golden brown and tender.
- Add the spinach and stir for 1-2 minutes until wilted.
- Crack the eggs into a bowl, season with salt and pepper, then whisk until smooth.
- Pour the eggs over the sautéed vegetables and spread evenly.
- Cook for 3-5 minutes until edges lift and center is set.
- Fold the omelette in half and serve topped with avocado slices.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain texture.
Nutrition
- Serving Size: 1 omelette
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 370mg