Spinach and Mushroom Omelette with Whole Wheat Toast

Ingredients

• large eggs 3 units
• spinach 1 cup
• mushrooms 1/2 cup
• olive oil 1 tsp
• whole wheat bread 2 slices

Method

1. Prepare the vegetables. Wash the fresh spinach leaves thoroughly under cold running water to remove any dirt. Drain well. Clean the mushrooms by gently wiping them with a damp cloth or paper towel, then slice them thinly.
   Tip: Avoid rinsing mushrooms under water as they absorb moisture and become soggy.
2. Cook the spinach and mushrooms. Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Once the oil is warm, add the sliced mushrooms. Sauté for about 3-4 minutes until they release their moisture and start to brown. Then add the spinach and cook for another 2 minutes until wilted. Remove the vegetables from the pan and set aside.
   Tip: Cook mushrooms first to allow excess water to evaporate, preventing a watery omelette.
3. Beat the eggs. In a bowl, crack the 3 large eggs. Use a fork or whisk to beat them until the yolks and whites are fully combined and slightly frothy. This will help make the omelette fluffy.
   Tip: Add a pinch of salt and pepper to the eggs if you like seasoning.
4. Cook the omelette. Return the skillet to medium heat and add a small amount of olive oil or cooking spray to prevent sticking. Pour the beaten eggs into the skillet and let them cook undisturbed for about 1-2 minutes until the edges start to set. Then gently lift the edges with a spatula and tilt the pan to allow uncooked egg to flow underneath.
   Tip: Avoid high heat to prevent burning and ensure even cooking.
5. Add the spinach and mushrooms. Once the eggs are mostly set but still slightly runny on top, evenly spread the cooked spinach and mushrooms over one half of the omelette. Carefully fold the other half over the filling using a spatula. Let it cook for another 1-2 minutes to finish cooking through.
   Tip: Folding gently helps keep the omelette fluffy and prevents tearing.
6. Toast the bread. While the omelette finishes cooking, place the 2 slices of whole wheat bread in a toaster. Toast until golden brown and crisp to your liking.
   Tip: Toast bread last to ensure it stays warm and crisp when served.
7. Serve. Slide the omelette onto a plate and serve immediately with the toasted whole wheat bread on the side. Enjoy your healthy and satisfying breakfast!
   Tip: Add a small spread of butter or avocado on the toast if desired.

Pro tips

• Use a non-stick skillet to make flipping and folding the omelette easier.
• Cook vegetables before adding to the eggs to avoid excess moisture in the omelette.