Description
Make this simple and satisfying Spinach Mushroom Omelette for a fantastic low-carb breakfast. You will love the fresh flavors!
Ingredients
Scale
- 3 large eggs
- 1 teaspoon olive oil
- 1/2 cup fresh spinach, chopped
- 1/4 cup sliced mushrooms
- 1 tablespoon water or milk (optional, for fluffier eggs)
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the mushrooms to the skillet and cook until they soften, about 3 minutes.
- Add the spinach to the skillet and cook until it wilts, about 1 minute. Remove the vegetables from the skillet and set them aside.
- In a bowl, whisk the eggs with water or milk (if using), salt, and pepper until well blended.
- Pour the egg mixture into the same skillet. Let the edges set slightly.
- As the edges cook, gently push the cooked egg toward the center, tilting the pan so the uncooked egg flows underneath.
- When the top is mostly set but still slightly moist, sprinkle the cooked spinach and mushroom mixture over one half of the omelette.
- Fold the other half of the omelette over the filling.
- Slide the omelette onto a plate and serve immediately.
Notes
- Use fresh, high-quality ingredients for the best taste.
- You can add a sprinkle of Parmesan cheese before folding for extra flavor.
- Adjust cooking heat as needed to prevent browning the eggs too quickly.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 Omelette
- Calories: Approx. 200
- Sugar: Approx. 2g
- Sodium: Approx. 250mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 11g
- Trans Fat: 0g
- Carbohydrates: Approx. 4g
- Fiber: Approx. 1g
- Protein: Approx. 14g
- Cholesterol: Approx. 400mg