Eggs were one of the things I missed most whilst doing my 21 day vegan cleanse at the beginning of this year. Eggs are so versatile and I eat them often for breakfast, lunch, dinner or even as a snack and this Clean Eating Spinach and Mushroom Omelette could be eaten at any meal of the day.
Since I started Clean Eating, I have been more aware of the cholesterol found in egg yolks and even though I don’t have any cholesterol issues, I still like to use more egg white than egg yolk – Usually 1 whole egg to every 2 or 3 egg whites.
My boys love eggs too, especially my biggest boy. Sometimes I make up a quick omelette and slice it into strips to pack in his lunchbox. He loves omelettes hot or cold and doesn’t seem to notice that I pack them with veggies! – If your little ones wont eat spinach, just throw some into their eggs and see if they notice.
Do you have to hide vegetables in food so that your loved ones will eat them?
Clean Eating Spinach and Mushroom Omelette
- Yield: 1 Servings
- Ready In:
This Clean Eating Spinach and Mushroom Omelette could be eaten at any meal of the day.
- 1 whole Egg
- 2 Egg Whites
- 5 Closed Cup Mushrooms sliced
- 1 handful Fresh Spinach Leaves
- 1 pinch Fresh Black Pepper
- 1/2 Tablespoon Nutritional Yeast
- 1/4 teaspoon Oil of choice (i used sunflower)
- Place the oil and sliced mushrooms into a small (1 portion size) non stick frying pan and cook on a medium heat for 2 - 3 minutes until golden and juicy.
- Meanwhile, whisk the whole egg and egg whites together in a bowl and add a pinch of black pepper and the nutritional yeast.
- Once the mushrooms have cooked for 3 minutes, turn the heat to low and pour over the egg mixture.
- Scatter the spinach leaves on top of the egg and gently squash them down a little bit with a wooden spoon.
- Cook on low for about 3 minutes, checking underneath with a spatula to prevent it from over cooking. I like to swirl my pan around a few times to get the egg mixture in the center to cook around the outer edges.
- After 3 minutes, or once the bottom is cooked and the top is almost set, gently slide the omelette onto a plate.
- Place the frying pan over the omelette and flip the plate over so that the top of the omelette is now at the bottom of the pan.
- Cook for a further 3 minutes, or until completely set.
- Serve with a side salad and a slice of wholegrain bread.