Low-sodium Spinach And Mushroom Omelet

This Low-Sodium Spinach and Mushroom Omelet is a delicious and healthy breakfast option that is quick and easy to make.

Low-sodium Spinach And Mushroom Omelet

Ingredients

  • 4 large eggs
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1/4 cup low-sodium cheese, shredded
  • Salt and pepper to taste

Instructions

  1. In a bowl, beat the eggs with salt and pepper.
  2. Heat a non-stick skillet over medium heat and add the mushrooms. Cook until they release their moisture.
  3. Add the chopped spinach to the skillet and cook until wilted.
  4. Pour the beaten eggs over the vegetables in the skillet.
  5. Sprinkle the low-sodium cheese on top.
  6. Cook the omelet for a few minutes until the eggs are set.
  7. Fold the omelet in half and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250
Protein
20g
Carbohydrates
10g
Fiber
5g
Fat
15g

Supplies

Non-stick skillet

Tools

Spatula Bowl

Serving suggestions

Serve the omelet with a side of fresh fruit or whole grain toast.

Tips & tricks

For added flavor, you can sauté the mushrooms with a clove of minced garlic.

Cost

$5