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Spinach, Mushroom, and Feta Omelette with Whole Grain Toast
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Spinach, Mushroom, and Feta Omelette with Whole Grain Toast
Start your day with a nutritious and filling breakfast that combines the protein-rich eggs with the fiber-packed spinach and whole grains. This recipe is perfect for those looking for a healthy and satisfying meal to kick-start their day. The spinach adds a burst of nutrients, while the feta cheese provides a tangy flavor. The whole grain toast complements the omelette perfectly, making for a well-rounded breakfast dish. This recipe is ideal for those who want to fuel their body with the right ingredients to take on the day ahead.
Time Cook
20
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten
Ingredients
4 large
Eggs
140 Calories
1 cup
Fresh Spinach
7 Calories
1/2 cup
Mushrooms
15 Calories
1/4 cup
Feta Cheese
100 Calories
2 slices
Whole Grain Bread
120 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Pepper
0 Calories
1 tablespoon
Olive Oil
120 Calories
Step-by-Step Instructions
1
Crack the eggs into a bowl and whisk them together with a fork. Season with salt and pepper to taste.
2
Heat a non-stick pan over medium heat and add the olive oil. Once the oil is hot, pour in the eggs and let them cook for about 2-3 minutes, until the edges start to set.
3
Add the chopped mushrooms and spinach to one half of the omelette and sprinkle with feta cheese. Use a spatula to gently fold the other half of the omelette over the filling.
4
Cook for another 2-3 minutes, until the eggs are fully set and the cheese is melted. Use a spatula to carefully slide the omelette onto a plate.
5
Toast the whole grain bread and serve with the omelette. Garnish with fresh herbs, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif