When you are hungry for a great breakfast try this spinach, mushroom and egg omelet. It is easy to make, full of nutrition and very filling. Most of all it is delicious. Just be aware that this one omelet uses half of your 6 egg maximum per week. This omelet is tasty enough to be worth using up your egg quota for!
Spinach Mushroom Omelet
Total Time to Make: 25 minutes
- 2 cups of fresh spinach, chopped
- Mixture of fresh portobello, button and shitake or crimini mushrooms (whichever you can find)
- 3 large eggs, caged-free and organic if possible
- Ground pepper (to taste)
- Be sure your spinach is torn into small bite size pieces. Set them aside.
- Cut the mushrooms into smaller pieces and set them aside.
- In a small bowl, break eggs and mix well.
- Pour the eggs into preheated frying pan and allow them to set slightly.
- Add the mushrooms and spinach on top of the slightly set eggs.
- Add ground black pepper to taste.
- Fold over one side of the omelet to match the other side.
- Allow eggs to cook until the liquid is solidified and then flip it over.
- Cook until eggs are cooked completely. Do not overcook.
- Slide your three egg spinach and mushroom omelet onto plate and enjoy.
This very filling breakfast entrée will provide you with plenty of flavor and nutrients. Even better is that this delicious omelet will certainly fill you up and keep you full till lunchtime.