As someone who tries to excersice as much as possible, I know that I need goo nutrition to fuel my workouts.  As such, omelettes are a go-to easy meal for people who need fuel to start their days.  It also works for those who'd like to have a more traditional mid-morning brunch.  Pair this omelette with some creamy plant-based fette and some fruit on the side and you'll have an all-around terrific breakfast.  You can also add some breakfast potatoes for a salty, spicy pairing. 

Start by preheating the oven to 400 degrees. Wash and peel the potatoes then place into a medium sized bowl. Add 1 tsp of salt, the paprika, onion powder, garlic powder and oil. Mix well then place onto a baking sheet lined with parchment paper. Bake for 40 minutes, flipping half way through.

While the potatoes are cooking, slice up the mushrooms. Add to a skillet heated with some cooking spray. Cook for four to five minutes. Add the spinach and cook on low until the spinach is tender.

 In another skillet, heat some more cooking spray. Add 1 cup of Just Egg and cook for several minutes, seasoning with salt & pepper. Cook it until the Egg is firm all the way through, then gently flip over and cook on the other side. Spoon some of the mushrooms and spinach into the center. Flip the sides over so they meet in the middle.

 Using a spatula, carefully transfer the omelet to a plate and top with some feta. Spoon some potatoes on to the side and serve immediately.


 Enjoy!