Light Spinach & Mushroom Omelette

🥘 Ingredients

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon low-fat milk
• 1 teaspoon olive oil
• Pinch of salt
• Pinch of black pepper

👨‍🍳 Instructions

1. 1
   Beat the eggs with low-fat milk, salt, and pepper in a bowl until well combined.
2. 2
   Heat olive oil in a nonstick skillet over medium heat.
3. 3
   Add mushrooms and sauté for 2-3 minutes until tender.
4. 4
   Add spinach and cook until wilted, about 1 minute.
5. 5
   Pour the egg mixture over the veggies, swirling to cover the pan evenly.
6. 6
   Cook for 2-3 minutes, gently lifting the edges to allow uncooked egg to flow underneath.
7. 7
   Fold the omelette in half and serve hot.

📊 Nutritional Information

• Vitamin A: 41% DV
• Vitamin C: 18% DV
• Calcium: 13% DV
• Iron: 16% DV
• Magnesium: 11% DV
• Potassium: 17% DV
• Fiber: 2g

💡 Cooking Tips

• Use a nonstick skillet for easy flipping and cleanup.
• Add a splash of water when cooking veggies for faster wilting.
• To make it fluffier, separate the eggs and beat the whites until foamy before combining.
• Do not overcook the eggs; remove from heat when slightly underdone, as carryover heat will finish cooking.