Spinach, Mushroom and Tomato Omelette
This recipe makes 4 portions servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||5 g|
- Portion size: 4
Serve with: Green salad. The best bets for vegetables with nutrients are the most colourful ones, such as spinach and tomatoes. Spinach is an excellent source of folate and lutein; tomatoes are rich in lycopene.
- 1 tbsp 1tbspvegetable oil
- 1 1chopped oniononions
- 3 cups 3cupssliced mushroommushrooms
- 1 minced 1mincedclove of garlic
- 1/2 tsp 1/2tspdried oregano
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1 bag (10 oz/284 g) 1bag (10 oz/284 g)trimmed and coarsely chopped fresh spinach
- 6 6eggeggs
- 1/4 cup 1/4cupmilk
- 1/2 cup 1/2cupcrumbled feta cheese
- 2 2sliced tomatotomatoes
In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper until liquid is evaporated, about 8 minutes.
Add spinach; cover and cook, stirring once, just until spinach is wilted, about 5 minutes.
In bowl, whisk eggs with milk; add to pan along with cheese, stirring gently to combine. Reduce heat to medium-low. Top with tomatoes; cook for 10 minutes or until slightly runny. Broil for 3 to 5 minutes or until set. Cut into wedges.