Description
A nutritious and flavorful mushroom and spinach omelette, paired with creamy avocado and roasted cherry tomatoes. Perfect for a quick breakfast or light meal.
Ingredients
- 2 large eggs
- 1/4 cup mushrooms, thinly sliced
- 1 packed cup fresh spinach leaves
- 1/2 ripe avocado, sliced
- 4 cherry tomatoes, halved
- 1 tablespoon olive oil, divided
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon sesame seeds
Instructions
- Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add mushrooms and cook for 2–3 minutes until softened.
- Add spinach and cook for 30–60 seconds until just wilted. Remove from pan and set aside.
- In a bowl, whisk eggs with salt and black pepper.
- Heat remaining olive oil in the same skillet over medium-low heat. Pour in eggs and let set for about 1 minute.
- Spoon mushroom and spinach mixture onto one half of the omelette. Fold the other half over and cook for 1–2 more minutes until eggs are set but tender.
- In a dry pan, roast cherry tomatoes cut-side down for 2–3 minutes until slightly blistered.
- Transfer omelette to a plate. Serve with avocado slices and roasted cherry tomatoes. Garnish with parsley and sesame seeds.
Notes
- Use fresh eggs for best texture and flavor.
- Ensure spinach is just wilted to avoid excess moisture.
- Feel free to customize with your favorite herbs or cheese.
- This dish is best served immediately for optimal texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette with toppings
- Calories: 310
- Sugar: 3g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 370mg
