Mushroom & Spinach Omelette with Avocado & Cherry Tomatoes
A Mushroom and Spinach Omelette with Avocado and Cherry Tomatoes is one of those meals that feels both nourishing and satisfying without being heavy. It is quick enough for a weekday breakfast, yet balanced and elegant enough for a relaxed brunch. Earthy mushrooms, tender spinach, and fluffy eggs come together in a warm omelette, while creamy avocado and juicy cherry tomatoes add freshness and contrast. This dish is naturally gluten-free, high in protein, and easy to adapt to your taste or what you have on hand.
What makes this omelette special is its balance. The vegetables add texture and nutrients, the eggs provide structure and richness, and the fresh toppings keep everything light. Whether you enjoy it on its own or with a slice of toast, this recipe is a reliable way to start the day feeling fueled and satisfied.
Prep time: 10 minutes
Cooking time: 8–10 minutes
Total time: About 20 minutes
Ingredients
Eggs: 2–3 large eggs
Mushrooms, sliced: ¼ to ½ cup
Fresh spinach leaves: ½ cup (or a large handful)
Avocado: ½ medium, sliced
Cherry tomatoes: ½ to 1 cup, halved
Olive oil or butter: 1 tablespoon
Salt: ¼ teaspoon, or to taste
Black pepper: ¼ teaspoon, or to taste
Optional additions:
Milk or cream: 1–2 tablespoons (for fluffiness)
Fresh parsley or chives: 1 tablespoon, chopped
Sesame seeds: 1 teaspoon, for garnish
Instructions
Crack the eggs into a bowl, add salt and black pepper, and whisk until well combined.
If using milk or cream, whisk it into the eggs for a softer texture.
Heat olive oil or butter in a non-stick skillet over medium heat.
Add the sliced mushrooms and cook for 2–3 minutes until softened and lightly browned.
Add the spinach to the pan and cook just until wilted, about 30 seconds.
Spread the vegetables evenly in the pan, then pour in the beaten eggs.
Let the eggs cook undisturbed for 1–2 minutes until the edges begin to set.
Gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
When the omelette is mostly set but still slightly soft on top, fold it in half.
Slide onto a plate and top with avocado slices, cherry tomatoes, and optional garnishes.
Tips
Use fresh eggs for the best flavor and structure.
Slice mushrooms evenly so they cook at the same rate.
Do not overcrowd the pan with vegetables to avoid excess moisture.
Cook mushrooms first to release and evaporate their water.
Add spinach last since it cooks very quickly.
Keep heat at medium to avoid browning the eggs too fast.
Whisk eggs thoroughly to incorporate air for fluffiness.
A non-stick pan makes folding the omelette much easier.
Remove the omelette from heat while it is still slightly soft.
Add avocado after cooking to preserve its fresh texture and color.
Variations
Add grated cheese like feta, cheddar, or mozzarella inside the omelette.
Use egg whites only for a lighter, lower-fat version.
Add sliced onions or shallots with the mushrooms for more depth.
Sprinkle chili flakes or paprika for gentle heat.
Replace spinach with kale or arugula.
Add cooked quinoa or chickpeas for extra substance.
Use ghee instead of butter for a richer flavor.
Top with a spoon of Greek yogurt for creaminess.
Turn it into a wrap by serving inside a warm tortilla.
Add smoked salmon or turkey slices for extra protein.
Q & A
Can I make this omelette dairy-free?
Yes, simply skip the milk and use olive oil instead of butter.
How do I prevent a dry omelette?
Cook on medium heat and remove it slightly early.
Can I meal prep this?
It is best fresh, but leftovers can be stored for one day.
What mushrooms work best?
Button, cremini, or portobello mushrooms all work well.
Is this suitable for weight management?
Yes, it is high in protein and healthy fats.
Can I add the avocado inside the omelette?
You can, but it is best added fresh on top.
What pan size is ideal?
An 8-inch skillet works well for 2–3 eggs.
Can kids eat this?
Yes, it is mild and nutritious.
How do I make it extra fluffy?
Add a splash of milk and whisk well.
What can I serve with it?
Whole-grain toast, salad, or fruit pairs nicely.
Nutrition
(approx. per serving)
Calories: 320–360 kcal
Protein: 18–22 g
Fat: 24 g
Carbohydrates: 8–10 g
Fiber: 4–5 g
Sugar: Naturally occurring only
Values vary based on egg count and toppings.
Conclusion
Mushroom and Spinach Omelette with Avocado and Cherry Tomatoes is a simple yet well-rounded dish that delivers comfort, nutrition, and fresh flavor in every bite. It comes together quickly, uses everyday ingredients, and adapts easily to different preferences. Whether you enjoy it for breakfast, brunch, or a light dinner, this omelette proves that wholesome food can be both easy and deeply satisfying.