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Spinach, Mushroom and Tomato Omelette

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Spinach, Mushroom and Tomato Omelette

This recipe makes 4 portions servings

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Nutritional Info
Per serving: about -
cal 238
pro 16 g
total fat 15 g
sat. fat 5 g
carb 12 g
fibre 4 g
chol 337 mg
sodium 612 mg
% RDI: -
calcium 21
iron 32
vit A 75
vit C 30
folate 62

More great recipes from this menu:

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.

Ingredients

  • 1 tbsp vegetable oil
  • 1 chopped onion
  • 3 cups sliced mushrooms
  • 1 minced clove of garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 bag (10 oz/284 g) trimmed and coarsely chopped fresh spinach
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup crumbled feta cheese
  • 2 sliced tomatoes

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.

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