Mushroom Thyme Omelette & Green Smoothie

I know the holidays are all about desserts, baked goods, and big dinners.

Mushrooms Omelette & Green SmoothieBut, let’s start the day off right.

I’m savoring my vacation, as I’m sure other people are, or soon will be! Sometimes though the amount of sweets and junk I eat this time of year is overwhelming.

I don’t want to gain five pounds in December, you know what I’m saying?

Which brings me to this simple mushroom omelette and green smoothie. We’re getting fruit, vegetables, protein. It’s hard to go wrong with that.

I absolutely love mushrooms, a crave them all the time type of love. And that is not a bad thing, because mushrooms have vitamin b, antioxidants andddd can have vitamin d. Vitamin d is super important this time of year. (When is the winter solstice going to come?!)

Mushrooms Omelette & Green Smoothie

Mushrooms are actually the only vegetable that absorb vitamin d (kind of like we do) naturally. That’s pretty cool! Mushrooms: The Cool Cats of Vegetables.

Anyway, green smoothies are great as well, because a) they’re super easy and b) they’re super low calorie. Win-win.

Mushrooms Omelette & Green Smoothie

Together these two are a perfect combination, and they’ll leave you feeling full and satisfied for hours to come.

Mushrooms Omelette & Green Smoothie

And if you’re looking for some entertainment, I’m just going to leave this here

Mushroom Thyme Omelette & Green Smoothie
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 1
This make one big breakfast, or two small ones to share
Ingredients
  • For the Omelette
  • 1 tablespoon of butter
  • 5, or so mushrooms, sliced
  • 1 egg + 1 teaspoon of water, whisked
  • leaves from 1 big sprig of thyme
  • pinch of salt and a dash of pepper
  • For the Smoothie
  • 1 cup of spinach
  • 1/2 of a banana, frozen
  • 1 tablespoon peanut butter
  • 1 handful of nuts or seeds, I used pumpkin seeds
  • 1 cup of milk
  • optional: 2 ice cubes
Instructions
For the Omelette
  1. Heat a small pan over medium heat. Add in the butter and wait until it’s sizzling. Now add in the sliced mushrooms, and cook stirring occasionally until just slightly browned. This won’t take long, you want them to be juicy!
  2. Remove them from the pan and set aside.
  3. If needed add a dollop more butter to the pan, and then the leaves from the thyme sprig. Then pour in the eggs, rotating the pan so that the bottom is covered.
  4. Once the eggs are just barely set on top, place your mushrooms on half of omelette.
  5. Hold over itself with the other half and remove from the heat.
For the Smoothie
  1. In a blender combine banana, spinach, nuts/seeds, peanut butter, milk, and ice if using. Blend until completely smooth.
  2. Serve while cold.