Mushroom Omelette With Spinach And Cheese

About Mushroom Omelette

Mushroom Omelette with spinach and cheese is a delicious breakfast recipe that gives your regular egg omelette a delicious and nutritious twist.

It is packed with proteins, low in carbs, and comes together using simple ingredients in under 20 minutes.

Make this filling and wholesome dish for a quick weekday breakfast, weekend brunch, or dinner.

It is a great recipe if you are on a keto diet or a weight loss regimen.

Ingredients

Mushrooms – I use white button mushrooms in this recipe because they are easily available and cheap, but you can use any variety of mushrooms.

Eggs – For the best taste and nutrition, use free-range organic eggs. However, this omelette can be made using any variety of eggs—white eggs, brown eggs, omega 3 eggs, or vitamin-enhanced eggs all work great.

Milk is optional, but adding milk to eggs makes the omelet fluffier. Try this trick and thank me later.

Others – You will also need extra virgin olive oil, garlic, onions, spinach, cheddar cheese, dried parsley, salt, and black pepper.

For the best taste, use good-quality olive oil. If you don’t have olive oil, you can make a mushroom spinach cheese omelette in any cooking oil you prefer.

You can replace cheddar cheese with gruyere, fontina, mozzarella, or gouda cheese or use Amul processed cheese.

Crumbled goat cheese or feta cheese will also be great in this recipe.

A mix of cheese also works well in this mushroom omelette recipe.

How To Make Mushroom Omelette (With Spinach And Cheese)

Cook The Mushrooms

Heat 2 tablespoon of extra virgin olive oil in a wide pan over medium-high heat.

Once the oil is hot, add 1 teaspoon chopped garlic and fry for 20-30 seconds.

Add 1 cup of chopped onions and cook until they turn pink, stirring frequently.

Now add 7 oz (200 g) of sliced mushrooms and cook for 5-6 minutes. Stir frequently while cooking.

Add the following ingredients to the pan and mix well.

• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon black pepper powder

Cook until the mushrooms are dried, stirring frequently.

Remove the pan from the heat and set it aside.

Whisk The Eggs

While the mushrooms are cooking, whisk the following ingredients in a small bowl using a small wire whisk or a fork.

• 2 large eggs
• 1 teaspoon milk
• ¼ teaspoon salt

Make The Omelette

Heat a 6-inch non-stick frying pan over medium-low heat.

Lightly brush the pan with oil.

Pour the beaten egg mixture into the pan.

Remove the lid and keep 2-3 tablespoon of mushroom mixture on one-half of the eggs. Keep some chopped spinach and grated cheese on top.

Fold the omelette in half using a rubber spatula.

Transfer to a serving plate and serve hot.

Make the other omelettes in the same manner.

Pro Tips By Neha

Use a wide pan to fry the mushroom slices. This way, they will come in less contact with each other and fry instead of steam.

You can also use only egg whites instead of whole eggs.

To make it even more filling and wholesome, add more vegetables, such as zucchini, broccoli, sweet corn kernels, bell peppers, etc.