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20-Minute Mushroom Spinach Omelette – Irresistibly Fluffy!

Mushroom spinach omelette
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A simple and healthy mushroom spinach omelette with sautéed greens, perfect for breakfast or brunch.

Ingredients

Scale
  • 3 large eggs
  • 1 tbsp olive oil
  • ½ cup mushrooms, sliced
  • 1 cup fresh spinach
  • 1 tbsp milk or cream
  • Salt and black pepper, to taste
  • 1 cup cherry tomatoes
  • 1 tsp olive oil (for tomatoes)
  • 1 cup sautéed greens (spinach or Swiss chard)

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add sliced mushrooms and sauté for 3–4 minutes until softened and lightly browned.
  3. Add spinach and cook until just wilted. Remove from pan and set aside.
  4. In a bowl, whisk eggs with milk, salt, and black pepper.
  5. Pour eggs into the same skillet over medium-low heat.
  6. Cook gently until edges set, then add mushroom-spinach mixture to one side.
  7. Fold omelette over filling and cook for another 1–2 minutes until just set.
  8. Meanwhile, toss cherry tomatoes with olive oil and lightly sauté or roast until blistered.
  9. Serve omelette with sautéed greens and tomatoes on the side.

Notes

  • Use fresh spinach for best results.
  • Adjust seasoning to taste.
  • Serve immediately for the best texture.

Nutrition

Keywords: Mushroom spinach omelette, Breakfast omelette, Veggie omelette, Healthy breakfast, Brunch eggs, Easy egg recipe

Find it online: https://zoerecipe.com/mushroom-spinach-omelette-recipe/