This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit!
-1 whole egg plus 1 egg white, whisked with fork
-1/4 c. sliced portobella mushrooms
-1/4 c. chopped zucchini
-1/4 c. spinach
-1/4 c. chopped red onion
-2 TB feta cheese
-1 tsp. oregano
-1 tsp. parsley
-s & p to taste
1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!)
2. Move veggies to one side, and add in the egg mixture. Cook on medium heat.
3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )