Description
A hearty and protein-rich breakfast omelette filled with garlicky sautéed mushrooms and spinach, paired with creamy avocado slices topped with hemp seeds. A flavorful and nutritious way to start your day.
Ingredients
Units
Scale
- 3 large eggs
- 1/4 cup milk (optional, for fluffier texture)
- 1 cup baby spinach
- 1/2 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 avocado, sliced
- 1 tsp hemp seeds
- Fresh dill, chopped (for garnish)
- Green onions, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil or butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and cook for 4–5 minutes until browned. Add spinach and cook until wilted. Season with salt and pepper. Remove and set aside.
- In a bowl, whisk eggs with milk, a pinch of salt, and pepper.
- Pour eggs into the same skillet and cook undisturbed for 1–2 minutes until the edges begin to set. Gently lift the edges with a spatula to let uncooked egg flow underneath.
- Once mostly set, add the mushroom-spinach mixture to one half of the omelette. Fold over the other half and cook for another 1–2 minutes.
- Slide onto a plate and top with fresh dill, green onions, and red pepper flakes.
- Fan out sliced avocado beside the omelette and sprinkle with hemp seeds.
- Serve warm.
Notes
- Use any variety of mushrooms—cremini, button, or shiitake work well.
- Milk is optional but helps create a softer omelette texture.
- Try adding cheese like feta or goat cheese for extra flavor.
Nutrition
- Serving Size: 1 omelette with avocado
- Calories: 370
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 375mg
