Mushroom and Spinach Omelet

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Mushroom and Spinach Omelet

Mushroom and Spinach Omelet

Serves: 1              Prep time: 2 minutes                     Cook time: 3 minutes


  • 1 cup baby spinach
  • 1 slice Ezekiel toast
  • 1 tablespoon olive oil, divided
  • 2 ounces white (or reishi) mushrooms, thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon himalyan salt
  • 1/8 teaspoon ground black peppercorn
  • 2 tablespoons feta cheese, crumbled


  1. Heat the oil in a large skillet over medium-high heat; add mushrooms, spinach, red peppers, onion, Italian seasoning, and ¼ teaspoon each of salt and pepper.
  2. Sauté the mixture for 5 minutes or until tender. Remove the mixture from the skillet and keep warm.
  3. Whisk together the eggs and remaining ¼ teaspoon each of salt and pepper. Add to skillet. Tilt the pan to coat evenly with the egg.
  4. Cook for 1 minute or until the egg begins to set. Use a spatula to lift edges and allow uncooked egg to flow underneath. Cook for 2 more minutes or until the egg is almost set.
  5. Sprinkle feta cheese on top of the egg; spread the vegetable mixture of the feta cheese. Fold the omelet in half and cook for 1 more minute or until cheese softens and egg is cooked through.
  6. Slide the omelet onto a plate and cut it in half before serving.

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