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Veggie Omelet

1 servings


• 2 eggs
• 4 egg whites
• 1 tsp olive oil
• 2 cups baby spinach
• ½ cup sliced mushrooms
• 2 tbsp reduced-fat feta cheese


1. Whisk the eggs and egg whites in a bowl to thoroughly combine.

2. Heat an 8-inch nonstick skillet over medium-high heat.

3. Add the mushrooms and cook for 3 minutes then add the spinach. Cook until vegetables reach desired tenderness then remove them from the pan and set aside.

4. Keep skillet on medium heat. Add the olive oil to the heated skillet and swirl to coat the pan.

5. Pour whisked eggs into the skillet and gently stir with a spatula to encourage even cooking.

6. Once the eggs are partially cooked (about 30 to 45 seconds), carefully place the spinach, mushrooms, and feta cheese on one half of the eggs. Continue cooking for one minute.

7. Fold the omelet with a spatula and cook until eggs are done.



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