Mushroom Omelete

This mushroom omelet makes a great breakfast, lunch, or dinner and is super fast to put together.

2 eggs
1 cup (~150 g) mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Clean the mushrooms and cut them into thin slices. Cook the onions and mushrooms in a very hot pan for a few minutes and season with salt and pepper. Beat the eggs with salt and pepper. Put the eggs in a very hot and cook the omelet on both sides. Garnish the omelet with mushrooms and sprinkle with chives. Enjoy!

Spinach Omelet with Blackberries and Rye Bread

This simple omelet recipe is perfect for anyone in Phase 2 and is quick, nutritious, and most importantly delicious! If you give this recipe a try, take a picture and share it with us!

1 serving of eggs
1 serving of spinach
1 serving of blackberries
1 serving of rye bread
Salt, pepper 

In a bowl, whisk the eggs using a fork and season with salt and pepper. Wash the spinach and then shake or pat dry using a paper towel. Cut or tear into small pieces and add to the eggs. Heat a pan over medium heat, add the eggs and cook on one side for 2-3 mintes. Flip the omelet over to finish cooking and then remove the pan from the heat. Gently rinse the blackberries, add them to one side of the omelet, and then fold the omelet in half. Serve with toasted bread.