Mushroom and Spinach Omelette
This fluffy mushroom and spinach omelette is a protein-packed breakfast that comes together in under 15 minutes with minimal effort. It is light yet filling, making it a perfect way to start any morning on a nutritious note.
A fluffy protein-packed omelette filled with sauteed mushrooms and fresh spinach.
Nutrition per serving
Ingredients
main
filling
fat
topping
seasoning
Instructions
Cook the Filling
Melt 1 tablespoon of butter in a non-stick skillet over medium-high heat and add the sliced mushrooms. Cook for 4 minutes until golden, then add spinach and stir until wilted, about 1 minute. Transfer to a plate.
Whisk the Eggs
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy.
Cook the Omelette Base
Melt the remaining butter in the same pan over medium heat and pour in the egg mixture. Use a spatula to gently push the cooked edges toward the center while tilting the pan to let raw egg flow outward.
Fill and Fold
When the top is just barely set, add the mushroom and spinach filling to one half of the omelette and sprinkle the gruyere cheese over the filling. Fold the omelette in half and slide it onto a plate to serve.
Substitutions
Common mistakes
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