Mushroom and Spinach Omelette

This Mushroom and Spinach Omelette is a hearty and nutritious low-carb breakfast option that combines earthy flavors with fresh greens. Perfect for a quick and satisfying meal, it provides a delightful start to your day.

Ingredients

• Eggs - 4 large
• Fresh spinach - 100 grams, chopped
• Mushrooms - 100 grams, sliced (preferably cremini or button)
• Cheddar cheese - 50 grams, shredded
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove, minced

Steps

1. In a medium bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are softened and browned.
5. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Pour the beaten eggs evenly over the mushroom and spinach mixture in the skillet.
7. Cook for 3-4 minutes on medium-low heat, gently lifting the edges of the omelette with a spatula to allow uncooked eggs to flow to the edges.
8. Once the bottom is set, sprinkle the shredded cheddar cheese over half of the omelette.
9. Carefully fold the omelette in half and cook for another minute until the cheese is melted.
10. Slide the omelette onto a plate, slice in half, and serve immediately.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 480 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, which can help with muscle repair and growth.
• Rich in vitamins and minerals from spinach and mushrooms, supporting overall health.

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