This recipe makes a delicious mushroom and spinach omelette with cheese that is perfect for breakfast or brunch.
Omelettes are one of my favourite meals as they are delicious and there are many ways to enjoy them. This mushroom spinach omelette recipe includes mushrooms, onions and spinach which are all very nutritious. The recipe also includes cheddar cheese which adds addition flavour to the omelette.
This omelette is one of my go to meals when I need a quick healthy low carb lunch and I find it very filling. For breakfast it can be served with some avocados and for lunch I normally serve it with a side salad. This meal is quick and easy and perfect for a low carb or keto diet. Overall the omelette only contains 3.9 grams of carbohydrate and 20.7 grams of protein.
Ingredients for Mushroom and Spinach Omelette
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Oil - use any oil or butter to cook the omelette.
- Onion - use a red or brown onion.
- Mushrooms - use any type of mushrooms.
- Spinach - I use young spinach.
- Eggs - I use free range organic eggs.
- Milk - use any milk though I use semi-skimmed milk.
- Seasonings - salt and black pepper to taste.
- Cheese - I use mature cheddar cheese.
How to Make Mushroom and Spinach Omelette
1. Preheat the grill and then heat a non-stick frying pan on a medium heat with the sunflower oil. Add the onions and fry them for 1 minute then add the mushrooms and fry with the onions for 4 minutes. Lastly, add the spinach and allow to wilt then lower the heat while you prepare the eggs.
2. Crack the eggs into a bowl and whisk with a wire whisk. Add the milk, salt and black pepper then pour the eggs into frying pan over the onions, mushrooms and spinach. Allow the eggs to set for 2 minutes then sprinkle on the cheese.
3. Continue to cook for 2 minutes to allow the omelette to fully set. You can also place a lid on the pan and allow the steam to set the omelette quicker. Slide the omelette onto a plate to serve.
Recipe Tips
- This recipe requires using the stove top and the grill. Ensure the frying pan is 100% non-stick.
Nutrition
Nutrition based on 1 serving - Calories: 326kcal | Fat: 25.6g | Saturates: 7.4g | Carbs: 3.9g | Sugar: 3.4g | Fibre: 1.4g | Protein: 20.7g | Salt: 0.84g.
Storage
This mushroom and spinach omelette is best served immediately.
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Mushroom and Spinach Omelette
Ingredients
- 1 tablespoon sunflower oil or butter (for cooking)
- ½ small onion (chopped)
- 60g mushrooms (chopped)
- 25g raw spinach
- 2 large eggs
- 3 tablespoon milk
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 15g cheddar cheese
Instructions
- Preheat the grill and then heat a non-stick frying pan on a medium heat with the sunflower oil. Add the onions and fry them for 1 minute then add the mushrooms and fry with the onions for 4 minutes. Lastly, add the spinach and allow to wilt then lower the heat while you prepare the eggs.
- Crack the eggs into a bowl and whisk with a wire whisk. Add the milk, salt and black pepper then pour the eggs into frying pan over the onions, mushrooms and spinach. Allow the eggs to set for 2 minutes then sprinkle on the cheese.
- Continue to cook for 2 minutes to allow the omelette to fully set. You can also place a lid on the pan and allow the steam to set the omelette quicker. Slide the omelette onto a plate to serve.
Jane D says
So yummy