Spinach and Mushroom Omelette
A fluffy and savory omelette filled with fresh spinach, mushrooms, and a hint of cheese, perfect for a hearty breakfast.
10 min
Prep
20 min
Cook
4
Serves
250
Calories
Macros · per serving
18g protein
6g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 0.5 cup milk
- 2 cups spinach
- 1 cup mushrooms
- 0.5 cup cheddar cheese
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons butter
Instructions
- 1
Wash and dry the spinach and mushrooms. Slice the mushrooms thinly.
- 2
In a medium skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add mushrooms and sauté for 5 minutes until golden. Add spinach and cook until wilted. Remove from heat and set aside.
- 3
In a large bowl, beat the eggs with milk, salt, and black pepper until combined.
- 4
In a non-stick skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- 5
Pour half the egg mixture into the skillet, swirling to evenly coat the bottom. Cook for about 3 minutes until the edges start to set.
- 6
Sprinkle half the cooked spinach and mushrooms over half of the omelette, add 1/4 cup of cheddar cheese, and fold the other half over. Continue cooking for 2 more minutes until cheese melts.
- 7
Slide the omelette onto a serving plate and repeat the process with remaining ingredients to make the second omelette.
- 8
Serve warm and enjoy.
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