Home / Recipes / Breakfast / Keto 5:2 Mushroom and Spinach Omelet
Keto 5:2 Mushroom and Spinach Omelet
How to Make It
Step 1
Slice the mushrooms and roughly cut the cherry tomatoes. To a non-stick pan over medium heat, add the mushrooms. Sauté for 4 minutes until the mushrooms release all their liquid and are slightly golden.
Step 2
Then, add the spinach and allow it to wilt down. Ensure that all the liquid from the spinach has evaporated. Transfer the mushrooms and spinach to a plate and add the olive oil to the pan.
Step 3
Beat the egg and egg white together with the salt and black pepper in a small bowl, then add to the pan with olive oil. Cook for about 1 minute until the top is set and barely runny. If you like your eggs dry, allow the top to be fully set.
Step 4
Add the spinach and mushrooms on the top and fold the eggs from one side to slightly cover the mushrooms and spinach. Serve on a plate, and top with sliced tomatoes.
Ingredients
- Mushrooms, raw – 100 g
- Cherry Tomatoes – 0.25 cup
- Extra virgin olive oil – 1 tsp
- Spinach, raw – 1.5 cup
- Raw egg – 1 large
- Raw egg, white – 2 medium
- Salt and Black Pepper (To Taste) – 0.5 tsp
