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    BLANK » Recipe Index » Breakfast

    Mushroom Spinach Omelette (Paleo + Gluten Free)

    Last Updated January 9, 2023. Published March 22, 2020 By Charla 12 Comments

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    Learn how to make the perfect omelette with sliced mushrooms, spinach and garam masala. Quick and easy to make, this omelette is ready in 15 minutes and made with a handful of simple ingredients. It's perfect for a filling breakfast on a busy morning or great to serve as a weekend brunch.

    spinach mushroom omelette

    omelette with skillet and crack eggs in the background

    This Mushroom Spinach Omelette is usually what I ingest during the weekday because it's filling, quick and convenient for my busy mornings.

    I often feel energised and full when I eat this because it attributes to all the essential vitamins and minerals procured in one serving.

    It's not surprising that I can last until midday before needing another bite to eat, that's just how filling this omelette truly is!

    If you are an omelette lover too, be sure to check out my Sweet Potato Omelette or Philly Cheese Steak Omelette.

    close up of the omelette

    Spice Incorporation

    What is interesting about this Mushroom Spinach Omelette recipe is how I managed to infuse my secret ingredient - Garam Malasa.

    An Indian spice which really enhances the flavour as well as black pepper and chives for additional seasoning. It really takes this omelette to another level.

    Ingredients you will need

    ingredients for omelette

    • Eggs: Use large free range eggs for the best omelette and as fresh as possible
    • Mushrooms: You can use whatever mushrooms you like, crimini, white and portobello all work well.
    • Seasonings: Garam masala, black pepper, chives and pink salt boost the flavor.
    • Spinach and onion: To add flavor and make this a filling and nutritious breakfast.

    How to make mushroom spinach omelette

    steps 1-2 whisking eggs and sauteing onions

    • Whisk the eggs, garam masala, black pepper, salt, chives together then set aside (Picture 1).
    • Heat through a medium sized frying pan with olive oil, on medium heat.

    steps 3-4 adding mushrooms and spinach

    • Saute the onions for 1-2 minutes, then add the mushrooms and cook until lightly golden (Picture 2 & 3).
    • Carefully fold in the spinach and stir until the spinach begins to wilt then scrap out the entire content into a small bowl and set aside (Picture 4).

    steps 5-6 setting the omelette

    • Under low- medium heat, add a small amount of olive oil and pour the egg mixture into the frying pan.
    • Cook/set the omelette by using an egg spatula to lift the side of the omelette and tilt so the egg runs over the sides (Picture 5).
    • On one half of the omelette layer with the mushrooms, spinach and onions (Picture 6).

    steps 7-8 folding omelette

    • Cover the omelette with a plate/lid to allow the steam from the pan to cook it through for 2 minutes (Picture 9).
    • Fold over the other half of the omelette onto the vegetables (Picture 10).
    • Use an egg lifter to remove the omelette and serve accordingly.

    Delicious and easy fillings

    It's so quick and easy to make the spinach and mushroom filling for this omelette. Just cook everything through until it is soft and your breakfast has gone from okay to amazing!

    Feel free to experiment with other vegetable fillings too, they are a great way to use up produce in your refrigerator! Try adding:

    • Broccoli
    • Carrots
    • Bell peppers
    • Tomatoes
    • Kale

    Should you use milk in an omelette?

    Dairy free milk such as almond milk works if you are making scrambled eggs, although the additional of milk is not a general rule that I tend to follow.

    However, for making an omelette, I prefer to leave it out. If you add milk to the eggs it can create too much moisture and the omelette will steam when it is cooked.

    How do you make a thick omelette?

    I like a fairly thin omelette, but if you prefer to make yours thicker, simply cook it in a smaller frying pan to create more depth or add an extra egg or two.

    Can you make the omelette yolk free?

    Yes, if you are worried about extra fat content that simply separate the whites from the yolk and discard before proceeding to prepare the omelette.

    Some people like to only include just one egg yolk rather then use every single one which is another option.

    Where can you buy garam masala?

    Garam Masala is sold in many Asian supermarkets. Head to a neighborhood that's Asian or the vast majority of people are of that demographic and you should be able to purchase it there.

    Notes and tips

    • This omelette is free from gluten and paleo friendly, as well as being vegetarian.
    • Whisk the eggs together. Whisking helps to really incorporate the whites and the yolks. There should be no white or yellow strands and the mixture should be light yellow that's a little frothy.
    • Be sure to add the oil to the pan before adding the egg mixture. If you don't the eggs can stick and you won't be able to remove it from the pan in one piece.
    • Cook the omelette on a low-medium heat. If the pan is too hot the underneath will burn.
    • I used a 24cm frying/skillet you use a larger pan then increase the eggs inclusion by 1-2 eggs.

    omelette on a plate

    More breakfast recipes

    • Peanut Butter Banana Breakfast Smoothie
    • Creamy Millet Porridge Recipe (Vegan, Gluten Free)
    • Strawberry and Banana Smoothie (Paleo, Vegan + Gluten Free)
    • Plantain Frittata (Plantain Omelette - GF, Paleo)
    • Oil Free Tofu Scramble (Vegan)
    • Scrambled Egg Whites

    **Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    close up of omelette

    Mushroom Spinach Omelette

    Learn how to make the best spinach mushroom omelette - Paleo, Gluten free friendly
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 1 serving
    Calories: 613kcal
    Author: Charla

    Ingredients

    • 3-4 large eggs free range if possible
    • 1 cup of mushrooms vertically sliced
    • ¼ teaspoon of garam masala
    • ½ teaspoon of black pepper
    • 2 teaspoon of chives
    • 1 cup of spinach tightly packed
    • 1 small onion sliced
    • ⅛ teaspoon of himalayan pink salt
    • olive oil for frying

    Instructions

    • Whisk the eggs, garam masala, black pepper, salt, chives together then set aside.
    • Heat through a medium sized frying pan with olive oil, on medium heat.
    • Sautee the onions for 1-2 minutes, then add the mushrooms and cook until lightly golden.
    • Carefully fold in the spinach and stir until the spinach begins to wilt then scrap out the entire content into a small bowl and set aside.
    • Under low-medium heat, add a small amount of olive oil and pour the egg mixture into the frying pan.
    • Cook/set the omelette by using an egg spatula to lift the side of the omelette and tilt so the egg runs over the sides.
    • On one half of the omelette layer with the mushrooms, spinach and onions.
    • Cover the omelette with a plate/lid to allow the steam from the pan to cook it through for 2 minutes.
    • Fold over the other half of the omelette onto the vegetables.
    • Use an egg lifter to remove the omelette and serve accordingly.

    Notes

    •  
    • This omelette is free from gluten and paleo friendly, as well as being vegetarian.
    • Whisk the eggs together. Whisking helps to really incorporate the whites and the yolks. There should be no white or yellow strands and the mixture should be light yellow that's a little frothy.
    • Be sure to add the oil to the pan before adding the egg mixture. If you don't the eggs can stick and you won't be able to remove it from the pan in one piece.
    • Cook the omelette on a low-medium heat. If the pan is too hot the underneath will burn.
    • I used a 24cm frying/skillet you use a larger pan then increase the eggs inclusion by 1-2 eggs.
    •  

    Nutrition

    Calories: 613kcal | Carbohydrates: 19g | Protein: 30g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 504mg | Sodium: 2290mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3613IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. saif

      March 23, 2020 at 3:19 am

      This looks delicious. I ate spinach omelette, but I never tried using garam masala. A perfect dish for my breakfast

      Reply
      • Charla

        March 23, 2020 at 6:14 am

        thanks

        Reply
    2. Jordin

      March 22, 2020 at 2:01 pm

      5 stars
      This omelette looks amazing! Ive been looking for more breakfast recipes, and this one is perfect. Cant wait to try it out!

      Reply
      • Charla

        March 22, 2020 at 2:06 pm

        Thank you! You can't go wrong with an omelette, can you?

        Reply
    3. Danielle

      March 22, 2020 at 1:56 pm

      5 stars
      Yes, good old omelette! Fantastic recipe that I will be so happy to make over and over again. It is too good not to! 🙂

      Reply
      • Charla

        March 22, 2020 at 2:06 pm

        Thanks for your support Danielle.

        Reply
    4. Lauren Vavala | Delicious Little Bites

      March 22, 2020 at 1:29 pm

      5 stars
      This recipe was made for my fiance. He loves spinach and mushrooms and we make omelets all the time. Thanks for the unique, delicious recipe!

      Reply
      • Charla

        March 22, 2020 at 2:07 pm

        You are so welcome. I'm sure your fiance will love it as much as I do!

        Reply
    5. Bintu | Recipes From A Pantry

      March 22, 2020 at 12:46 pm

      5 stars
      An omelette for breakfast is one of my favourite things and I love this combination of spinach and mushroom. Delicious!

      Reply
      • Charla

        March 22, 2020 at 2:08 pm

        Thank you so much Bintu

        Reply
    6. McKing

      April 28, 2014 at 12:44 pm

      That looks really yummy! And I love eggs! I will try this out soon! Thanks for the recipe! 😀

      Reply
      • Charla

        April 28, 2014 at 7:40 pm

        Thank you! I hope you do try this recipe, it's yummy!

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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