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Spinach and Mushroom Omelette
Recipe Intro From cookinglsl
A great way to keep your breakfast low-carb and full of greens.
Spinach And Mushroom Omelette -@cookinglsl


Prep time 5mins
Cook time 10mins
Yield: Serves or Makes 1
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  • 2 tablespoons butter, divided
  • 1 cup cremini mushrooms, sliced
  • 1 cup baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese, optional
  • 3 large eggs
  • 1 tablespoon cold water


  • Step 1

    Melt 1 tablespoon butter in a 9-inch skillet and add mushrooms. Cook on medium-high for 5-6 minutes. Season with salt and pepper. Add spinach and cook for 1-2 more minutes, until wilted. Transfer to a plate.

  • Step 2

    In a bowl, whisk together eggs and water. Wipe off skillet and return to heat. Melt remaining butter over medium heat. Add the eggs and cook for 1 minute, then use a rubber spatula to pull the sides of the omelette toward the center and let uncooked egg run to the sides to cook. Continue cooking until top of the egg looks a little runny, then add the mushrooms, spinach, and cheese (if using) to one side of the egg. Flip the other side over the filling and transfer to plate.