Start your morning on a high note with a hearty and nutritious breakfast: a fluffy spinach and mushroom omelet paired with crispy whole-grain toast. This dish combines the earthy flavors of mushrooms, the vibrant green of spinach, and the protein-packed goodness of eggs. Not only is it quick to prepare, but it’s also a balanced meal that fuels your day. Whether you’re a breakfast enthusiast or just need something wholesome, this recipe is perfect for anyone looking to add a nutritious twist to their mornings.
Ingredients:
| Ingredient | Measurement (Imperial) | Measurement (Metric) |
|---|---|---|
| Eggs | 4 large | 240 g |
| Fresh spinach leaves | 1 cup | 30 g |
| Mushrooms (sliced) | ½ cup | 60 g |
| Milk | 2 tbsp | 30 ml |
| Olive oil or butter | 1 tbsp | 15 ml |
| Salt | ¼ tsp | 1.5 g |
| Black pepper | ⅛ tsp | 0.5 g |
| Whole-grain bread | 2 slices | 70 g |
Recipe Instructions:
- Prepare Ingredients: Wash and pat dry the spinach leaves. Slice the mushrooms thinly.
- Whisk Eggs: In a bowl, whisk together the eggs, milk, salt, and black pepper until frothy.
- Sauté Vegetables: Heat olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and cook for 3-4 minutes until softened. Toss in the spinach and sauté until wilted, about 1-2 minutes. Remove the mixture and set aside.
- Cook Omelet: Pour the whisked eggs into the skillet. Allow the eggs to set slightly, then gently push the edges toward the center with a spatula, letting uncooked egg flow to the edges.
- Add Filling: Once the eggs are nearly set, spread the mushroom and spinach mixture over one half of the omelet. Fold the other half over the filling.
- Toast Bread: While the omelet cooks, toast the whole-grain bread slices until golden.
- Serve: Slide the omelet onto a plate and serve alongside the toasted whole-grain bread.
Kitchen Accessories Needed:
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk or fork
- Knife and cutting board
- Toaster
Nutritional Information & Servings:
- Servings: 2
- Calories: 310 per serving
- Fat: 18 g
- Protein: 18 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Sugar: 2 g
Origin of the Dish
This omelet is inspired by classic French cooking techniques, emphasizing fresh, simple ingredients. The addition of spinach and mushrooms adds a healthy twist, making it a perfect modern take on a traditional breakfast.
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Frequently Asked Questions:
- Can I use frozen spinach? Yes, thaw and drain it well to remove excess water before using.
- What’s a good substitute for mushrooms? Try diced bell peppers or tomatoes for a different flavor.
- Can I make this recipe dairy-free? Replace milk with a non-dairy alternative like almond or oat milk.
- How do I store leftovers? Refrigerate the omelet in an airtight container for up to 2 days. Reheat gently in a skillet.
- What other bread can I use? Sourdough, rye, or gluten-free bread are excellent alternatives.
- How can I add more protein? Add a sprinkle of shredded cheese or a side of turkey bacon.
This spinach and mushroom omelet with whole-grain toast is the perfect way to start your day with a nourishing and flavorful meal. Packed with protein and fiber, it’s both satisfying and simple to prepare. Try it out and give your mornings a healthy boost! Don’t forget to check out this non-stick skillet for hassle-free cooking.
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