Another breakfast recipe! I know I’m obsessed! But to break the sweet streak, today I made a veggie Omelette to recompense for all the ice-cream we had last week (amongst other fattening items). I think this would be a great light dinner dish also since it was quite filling. I use a mixture of both whole eggs and whites since it’s still creamy from the yolks but lower on calories!
Servings: 2-3 people
3 large eggs
3 egg whites
2 mushrooms, sliced
1/3 cup chopped spinach
Salt and pepper, to taste
1 teaspoon olive oil
- Heat the oil in a small fry pan, and sautee the mushrooms and spinach until soft. Season with salt and pepper as required.
- Whisk the whole eggs and egg whites in a small bowl. Spread the vegetables evenly across the pan they were fried in and then slowly pour the eggs over them. If required, evenly space the vegetables around the pan quickly with a fork
- Cover with a lid so that heat stays inside. Allow to cook for 5 minutes or until the top part of the the Omelette is firm to the touch.