Spinach & Mushroom Omelette
A delicious, healthy breakfast omelette that is perfect for any time of the day.
Ingredients
- 4 eggs – separated
- 3 tbsp milk almond milk works fine too
- 1/2 tsp of Season with Spice's turmeric powder
- 1/2 tsp of Season with Spice's ancho chili pepper
- 1/2 cup grated cheddar cheese
- Freshly ground black pepper
- Sunflower oil or unsalted butter
For the filling:
- 5-6 crimini mushrooms baby Bella mushrooms – sliced thinly
- A handful of baby spinach leaves
- 1 tsp balsamic vinegar
Instructions
- In a bowl, combine egg yolks, milk, turmeric, ancho chili pepper, cheese, and black pepper.
- In another bowl, whisk egg whites until light and fluffy. Then fold into the egg yolk mixture.
- Heat a non-stick frying pan over high heat. Add in a little bit of sunflower oil, and the mushrooms, and cook until the mushrooms are tender and the moisture has evaporated.
- Add in balsamic vinegar and spinach, and cook just until the leaves begin to wilt. Remove from pan and set aside.
- Wipe out the pan with a paper towel, and then reheat. Add in oil or butter, and then pour in the egg mixture. Cook over medium heat until the base is set and the top is almost cooked.
- Place the mushroom & spinach mixture on one side, fold the other side over to close, and cook slightly longer until done. Serve immediately.
Nutrition
Serving: 150gCalories: 268kcalCarbohydrates: 5gProtein: 20gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 358mgSodium: 322mgPotassium: 404mgFiber: 1gSugar: 3gVitamin A: 795IUCalcium: 286mgIron: 2mg
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