Spinach and Mushroom Omelet
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Servings 2
Calories 221 kcal
- 2 tsp extra virgin olive oil
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 4 cups spinach, stems removed if needed
- 4 eggs, whisked
- salt and pepper, to taste
- 1 tsp dried oregano
In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
Saute mushrooms and onions for 3 minutes then add spinach.
Season with salt, pepper, and oregano.
Once cooked to desired tenderness, remove the vegetables from the pan.
Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.
Calories: 221kcalCarbohydrates: 12gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 327mgSodium: 180mgPotassium: 854mgFiber: 4gSugar: 5gVitamin A: 6120IUVitamin C: 23mgCalcium: 140mgIron: 4mg