Omelette with green beans, mushrooms, and spinach

350
0kCal
27
0Protein
36
0Carbs
12
0Fat
Total Time5 min.Servings1 servings

Ingredients

  • Champignon mushrooms - 4 pcs (80g)
  • Egg white - 2 pcs (55g)
  • Egg, whole - 2 pcs (110g)
  • Green beans, frozen - 80g
  • Spinach - 30g
  • Whole grain rye bread - 2 pcs (42g)

Instructions

  1. Rinse the spinach.
  2. Rinse the mushrooms, slice them and fry them with the spinach in a pan over medium-high heat until they soften and begin to brown. Set them aside.
  3. Bring a pot of water to boil and add a pinch of salt. Add the green beans to the pot and cook them for 3 minutes.
  4. Crack the eggs into a bowl and whisk together with the egg whites and some salt and pepper. Heat a nonstick pan over high heat, then add the whisked eggs and leave to fry for approximately half a minute. Turn down the heat to low and let the omelet cook until the eggs are almost completely set, then turn off the heat.
  5. Plate the omelet and top with the mushrooms, spinach, and green beans. Fold the omelet and serve with the bread.
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