Hearty Spinach & Mushroom Omelette

🥘 Ingredients

• 2 large eggs
• 1/4 cup skim milk
• 1 cup fresh spinach leaves
• 1/2 cup sliced mushrooms
• 1 small tomato, diced
• 1 tablespoon low-fat feta cheese
• 1 teaspoon olive oil
• Salt and black pepper to taste
• 1 slice whole grain toast

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, add the skim milk, and whisk until well combined. Season with a pinch of salt and black pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat. Add the mushrooms and sauté for 2-3 minutes until softened.
3. 3
   Add the spinach and cook until just wilted, about 1 minute.
4. 4
   Pour the egg mixture over the vegetables in the skillet.
5. 5
   As the eggs set, gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
6. 6
   Once mostly set, sprinkle diced tomato and feta cheese over half the omelette.
7. 7
   Fold the omelette in half and cook for an additional 1-2 minutes until fully cooked.
8. 8
   Serve warm with a slice of whole grain toast.

📊 Nutritional Information

• Vitamin A: High (from spinach and eggs)
• Vitamin C: Moderate (from tomato and spinach)
• Vitamin D: Present (from eggs)
• Calcium: Present (from feta cheese and eggs)
• Iron: Moderate (from spinach)
• Magnesium: Present (from spinach and whole grain bread)
• Fiber: 4g (from whole grain toast and veggies)
• Potassium: Moderate (from mushrooms and tomato)

💡 Cooking Tips

• For a fluffier omelette, beat the eggs thoroughly and avoid overcooking.
• Use a nonstick pan for easier flipping and cleanup.
• Feel free to prepare the veggies the night before to save morning time.
• Toast your bread just before serving to keep it crisp.