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