Mushroom and Spinach Omelette
A soft, golden omelette filled with sautéed mushrooms, fresh spinach, and a hint of garlic, optionally finished with a sprinkle of cheese. It’s healthy, protein-rich, and packed with savory flavor in every bite.
Time Required:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1
Ingredients:
For the Omelette:
2–3 large eggs
2 tbsp milk (optional, for fluffiness)
Salt and black pepper to taste
1 tbsp olive oil
For the Filling:
1/2 cup mushrooms, sliced (button, cremini, or your choice)
1/2 cup fresh baby spinach leaves
1 garlic clove, minced
1 tbsp onion, finely chopped
1 tbsp olive oil
Optional: 2 tbsp grated cheese (cheddar, mozzarella, or feta)
Instructions:
1. Cook the Vegetables:
Heat 1 tbsp olive oil or butter in a skillet over medium heat.
Add the mushrooms and saute for 4–5 minutes until golden and tender.
Add garlic (and onion if using) and sauté for 1 more minute.
Toss in spinach and cook for 1–2 minutes until just wilted.
Remove the filling from the pan and set aside.
2. Make the Omelette Base:
In a bowl, beat eggs with milk (if using), a pinch of salt, and pepper.
Heat the remaining oil/butter in the same skillet over medium-low heat.
Pour in the egg mixture and tilt the pan to spread evenly.
Let cook for 2–3 minutes until edges begin to set. Gently lift the edges and let the raw egg flow underneath.
3. Add the Filling & Fold:
When the eggs are mostly set but still slightly soft on top, add the mushroom-spinach filling to one side.
Sprinkle with cheese if using.
Fold the omelette over the filling and cook for another 1–2 minutes until the eggs are fully set and cheese is melted.
4. Serve:
Slide onto a plate and garnish with fresh herbs like parsley or chives.
Serve with toast, avocado, or a fresh salad.
Tips:
Don’t overcook the eggs — they should stay soft and slightly creamy.
Add chili flakes for a spicy twist.
You can make this into a wrap with a whole wheat tortilla.
Frequently Asked Questions
Q: Can I use frozen spinach?
Yes — thaw it, squeeze out excess water, and saute it briefly before adding.
Q: Best cheese for this omelette?
Feta for a Mediterranean feel, mozzarella for gooeyness, or cheddar for bold flavor.
Q: Can I meal prep this?
Omelettes are best fresh, but you can prep the filling ahead and refrigerate for up to 2 days.
Nutritional Information
Calories: 280
Protein: 17g
Carbs: 4g
Fat: 21g
Fiber: 1g