Mushroom Spinach Omelet

No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 439kcal

Ingredients

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 3 cups Baby spinach
  • 4 oz Cremini mushrooms sliced
  • 8 Eggs
  • 4 oz Goat cheese
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 1 Banana diced
  • 1 Granny Smith apple diced
  • 4 tsp Honey

Instructions

  • Preheat oven to 200 degrees.
  • Heat oil in a nonstick pan on medium heat. Add, diced onion and sliced mushrooms. Saute for 3 minutes over medium heat. Add in the spinach and saute for 1 -2 minutes.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat a nonstick pan on medium heat and brown the chicken sausage on both sides. Serve on the side of the omelet with toast. Mix together the apple and banana, drizzle honey over top and serve on the side.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 439kcal | Carbohydrates: 24g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 370mg | Sodium: 796mg | Potassium: 557mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3256IU | Vitamin C: 14mg | Calcium: 150mg | Iron: 4mg

Mushroom Spinach Omelet

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 439 kcal

Ingredients
  

  • 4 tsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 3 cups Baby spinach
  • 4 oz Cremini mushrooms sliced
  • 8 Eggs
  • 4 oz Goat cheese
  • 6 oz Chicken sausage links sliced
  • 4 slices Multigrain bread toasted
  • 1 Banana diced
  • 1 Granny Smith apple diced
  • 4 tsp Honey

Instructions
 

  • Preheat oven to 200 degrees.
  • Heat oil in a nonstick pan on medium heat. Add, diced onion and sliced mushrooms. Saute for 3 minutes over medium heat. Add in the spinach and saute for 1 -2 minutes.
  • In a bowl whisk the eggs with a pinch of salt and pepper. Toast the bread
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, with a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over. (If making multiple omelets store the cooked ones on a baking sheet in the oven until all are finished)
  • Heat a nonstick pan on medium heat and brown the chicken sausage on both sides. Serve on the side of the omelet with toast. Mix together the apple and banana, drizzle honey over top and serve on the side.

Notes

**Can be made 1 - 2 days in advance**

Nutrition

Calories: 439kcalCarbohydrates: 24gProtein: 28gFat: 26gSaturated Fat: 9gCholesterol: 370mgSodium: 796mgPotassium: 557mgFiber: 4gSugar: 10gVitamin A: 3256IUVitamin C: 14mgCalcium: 150mgIron: 4mg
Tried this recipe?Let us know how it was!