This week we reported on a study that showed how carotenoids in vegetables are more easily absorbed into the blood stream when eaten with eggs.
So we found a healthy spinach, mushroom, and tomato omelette recipe for you to try!
Let us know what you think, and share your favourite eggs and veggie recipe with us!
- 1 tbsp vegetable oil
- 1 chopped onion
- 3 cups sliced mushrooms
- 1 minced clove of garlic
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 bag (284 g) trimmed and coarsely chopped fresh spinach
- 6 eggs
- 1/4 cup milk
- 1/2 cup crumbled feta cheese
- 2 sliced tomatoes
In large nonstick ovenproof skillet, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper until liquid is evaporated, about 8 minutes.
Add spinach; cover and cook, stirring once, just until spinach is wilted, about 5 minutes.
In bowl, whisk eggs with milk; add to pan along with cheese, stirring gently to combine. Reduce heat to medium-low. Top with tomatoes; cook for 10 minutes or until slightly runny. Broil for 3 to 5 minutes or until set. Cut into wedges.
Canadianliving.com “Spinach, Mushroom and Tomato Omelette” available from: http://www.canadianliving.com/food/spinach_mushroom_and_tomato_omelette.php Last Accessed: July 23, 2015.
Image courtesy of Apolonia at FreeDigitalPhotos.net