This recipe is for a delicious mushroom and spinach omelette. Omelettes are one of my favourite meals as they are delicious and there are many ways to enjoy them. This omelette includes mushrooms, onions and spinach which are all very nutritious. The recipe also includes cheddar cheese which adds addition flavour to it. I season the eggs with salt and black pepper which I find also enhances the flavours.
This omelette is definitely 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. Protein which is why it is so filling.
Ingredients for Mushroom and Spinach Omelette
- 1 tablespoon sunflower oil
- ½ small onion (chopped)
- 60g mushrooms (chopped)
- 25g raw spinach
- 2 large eggs
- 3 tablespoon milk
- Salt (to taste)
- Black pepper (to taste)
- 15g grated 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 egg into frying pan over the onions, mushrooms and spinach. Allow the eggs to set for 2 minutes then sprinkle on the cheese.
3. Place the omelette still in the frying pan under the grill for 2 minutes until the cheese has melted and the egg has fully set. Remove the omelette with a spatula and slide it onto a plate and serve.
Recipe Tips
- This recipe requires using the stove top and the grill. Ensure the frying pan is 100% non-stick.
- I use cheddar cheese but other cheeses such as feta and parmesan can be used instead if preferred.
- To cook the omelette, any oil can be used. You can also use a knob of butter instead.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 326kcal | 25.6g | 7.4g | 3.9g |
| Sugars | Fibre | Protein | Salt |
| 3.4g | 1.4g | 20.7g | 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
- ½ small onion (chopped)
- 60g mushrooms (chopped)
- 25g raw spinach
- 2 large eggs
- 3 tablespoon milk
- salt (to taste)
- 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 egg into frying pan over the onions, mushrooms and spinach. Allow the eggs to set for 2 minutes then sprinkle on the cheese.
- Place the omelette still in the frying pan under the grill for 2 minutes until the cheese has melted and the egg has fully set. Remove the omelette with a spatula and slide it onto a plate and serve.
Jane D
So yummy