MEATLESS MONDAY: Mushroom and spinach brunch omelette

Adding spinach and mushrooms to your omelet will provide fiber, vitamin A, for healthy eyes and skin, vitamin C, for a strong immune system, and vitamin E, which acts as an antioxidant in your body, making this delicious breakfast the perfect way to start your day.

A one-egg spinach and mushroom omelet has nearly 8 grams total fat, half being monounsaturated. The omelet also provides around 1.5 grams of polyunsaturated fat, but the rest of the fat is saturated. Each gram of fat provides 9 calories.

For more information about picking your eggs from the grocery store, check out my piece on what labels on egg carton really mean. In short, try to find eggs that are certified organic, which assures the chickens are fed an organic, all-vegetarian diet free of antibiotics and pesticides.

Try removing the yolk beforehand to reduce fat, calories and cholesterol. I usually keep the yolk in as it also contains a lot of the nutrients in the egg.

Ingredients for two egg omelette:
•  2 eggs
• 1/4 cup of chopped mushrooms
•  1/4 cup of spinach leaves
•  Olive oil

1.  Stir fry the mushrooms and spinach for about five minutes in olive oil.
2.  Crack two eggs over the veggies and flip every few minutes until finished.
3.  Serve with steamed veggies or roasted potatoes.

This mushroom and spinach omelette is one of my favorite variations of omelettes. You may also choose to sprinkle a little bit of cheese (provolone, Parmesan or Swiss are some of my favorites) for some extra flavor. Just keep in mind it’ll add more fat to the dish. I also like to serve the omelette with a baked potato or steamed veggies.

This piece is one in a series of Meatless Monday recipes. Try this recipe and tell me about your favorite variation in the comment section!  And if you’d like to request or submit a recipe, visit our contact page