Omelettes are an easy meal that you can pack with heaps of nutritious ingredients.
This spinach and mushroom omelette recipe is tasty and super versatile with a range of complementary nutrient-dense ingredients.
The eggs provide bioavailable protein, B2, B5, choline and selenium. The cheese adds calcium. Spinach adds folate, vitamin A and vitamin K, while the mushrooms add B3, B5, copper and potassium.
One serve provides 280 calories, 23 g protein, 6 g fat and 24 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- Scant amount of butter
- 2 whole eggs, beaten
- 100 g mushrooms, chopped
- 50 g spinach
- 1 slice of red onion, diced
- 5 g mature cheddar cheese, grated
- Salt and pepper to taste
- Heat an omelette pan to medium heat and add a scant amount of butter.
- Once butter is melted, add the mushrooms and
- red onion and cook until soft (about 2 minutes).
- Add spinach and toss until wilted, remove the mixture from pan and set aside.
- Add beaten eggs to the frypan, use a wooden spoon to scramble slightly, this speeds up the cooking time.
- Once eggs are almost cooked, add mushroom spinach mixture and cheese to one side of the eggs.
- Flip empty half over filled half and serve.
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