Tested till perfect Spinach, Mushroom and Tomato Omelette

Spinach, Mushroom and Tomato Omelette

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.

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Recipe3 out of 5 based on 2 ratings.
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  • Portion size 4

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per serving: about

cal 238 pro 16g total fat 15g sat. fat 5g
carb 12g fibre 4g chol 337mg sodium 612mg

% RDI:

calcium 21 iron 32 vit A 75 vit C 30
folate 62
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