Serves: 1 Prep time: 2 minutes Cook time: 3 minutes
- 1 cup baby spinach
- 1 slice Ezekiel toast
- 1 tablespoon olive oil, divided
- 2 ounces white (or reishi) mushrooms, thinly sliced
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- 1/4 teaspoon himalyan salt
- 1/8 teaspoon ground black peppercorn
- 2 tablespoons feta cheese, crumbled
- Heat an 8-inch nonstick skillet over medium-high heat until hot. Add the spinach and cook, turning often, until wilted; transfer to a bowl. Return the skillet to the heat and add 1 teaspoon of oil. Stir in the mushrooms and garlic; cook, stirring occasionally, until lightly browned, 4-5 minutes. Remove from the skillet.
- Combine the eggs, salt, and pepper in a bowl. Return the skillet to the stove over medium heat. Add the remaining 1 teaspoon of oil, then pour in the egg mixture and cook until the eggs begin to set in the center, about 3 minutes, using a spatula to lift up the set edges and allow the uncooked mixture to run underneath. Flip the eggs over; top one-half with the feta cheese, mushrooms, and spinach. Carefully loosen the omelet with the spatula and fold the empty half over the filling. Transfer to plate and let it stand 1 minute before serving.
- Serve with 2 slices of nitrate-free turkey bacon, optional