Mushroom spinach omelet –Looking to whip up a delicious and healthy meal? This Spinach Mushroom Omelette is not only a feast for the eyes, but it’s also packed with nutrients to kickstart your day. Perfect for breakfast or brunch, this recipe is simple to follow and incredibly satisfying.
Spinach Mushroom Omelette
This vibrant omelette combines the earthy flavors of mushrooms with the fresh taste of spinach, creating a delightful experience in every bite. This dish is not just gluten-free but also keto-friendly, making it an excellent choice for anyone watching their diet.
Ingredients
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
- Optional: fresh herbs for garnish (parsley or chives)
Instructions
- In a medium bowl, whisk the eggs until well beaten. Season with salt and pepper according to your taste.
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they are soft and lightly browned.
- Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach wilts and reduces in volume.
- Pour the beaten eggs over the mushrooms and spinach, tilting the skillet to ensure even distribution. Cook without stirring for about 2-3 minutes until the edges start to set.
- Sprinkle the shredded cheese on top of the omelette, allowing it to melt as the eggs continue to cook. You can cover the skillet with a lid for a minute to help with melting the cheese.
- Once the omelette is cooked through and slightly firm, gently fold one half over the other with a spatula. Slide the omelette onto a plate.
- Garnish with fresh herbs if desired, cut into slices, and serve immediately.
This Spinach Mushroom Omelette is not only quick and easy but also a fantastic way to start your day off on the right foot. Enjoy it with a side of fresh fruit or a slice of whole-grain toast for a complete meal!