This yummy vegetarian and gluten-free omelette is a great thing to wake up to. Seriously, I can't think of much else that I'd rather wake up to. I promise that you won't miss any meat here either, and as an added bonus it's still pretty packed with protein and good-for-you things; spinach, tomato, and even some mushrooms!

Breakfast has been a tricky meal for me lately. Somewhere between work and being a mommy, it's one of the last things that I happen to think about. And often by the time I have the time to make breakfast for myself... it's time for lunch!

I guess that's why I'm more of a brunch person.

That and brunch also comes with a mimosa or bloody mary!

This was actually a pretty quick weekday breakfast. It would be even faster if the mushrooms and potatoes cooked head of time and ready to go as a reheat item.

I lightened this little beauty up by using egg whites, my favorite pesto, and no meat. Of course, I topped mine off with some pesto, and always suggest making your own pesto, or mine!

Grr, I'm still (im)patiently waiting for my own basil to spring up this year!

I paired my omelette with some steamed sweet potatoes that were light seasoned with salt and pepper, and called it a meal. It's simple. It's easy. And it's so sooo good.

Plus, I like to have some carbs in the morning. It helps to get the body going and helps to keep it going for longer!

Spinach & Sundried Tomato Omelette
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Omelette • Calories: 140.1 • Fat: 6 g • Carb: 8.5 g • Fiber: 2 g • Protein: 12.8 g • Sugar: 4.4 g • Sodium: 456 mg

Ingredients:
1/2 C. Mushrooms, Sliced
1/4 C. Egg Whites
1/2 C. Baby Spinach
1 Tbsp. Parmesan Cheese, Grated
1 Tbsp. Sundried Tomatoes, Sliced
1 Tbsp. Light Pesto
Salt & Pepper to Taste

Directions:

Lightly coat the inside of a medium skillet with non-stick spray and cook the mushrooms over a medium-high heat.

Remove from the heat and set aside.

Coat a small skillet with non-stick cooking spray and add the egg white to cook over a medium heat until nearly cooked through.

Season with salt and pepper.

Top the egg with the spinach, cheese, tomatoes, and mushrooms.

Allow the spinach to wilt slightly before carefully folding the omelet over on itself.

Remove from the heat and serve right away.

I topped mine with the pesto and an added sprinkle more of parmesan.

Enjoy!