Spinach mushroom omelette – learn how to make the perfect omelette with sliced mushrooms, mild seasoning and spinach to boost iron levels.
This spinach mushroom omelette is usually what I ingest during the weekday because it’s filling, quick and convenient for my busy mornings. It’s packed with protein, spinach – high in vitamin B and iron and the mushrooms provide me with fat soluble vitamin D which is perfect for a woman who lives in a colder climate. I often feel energised and full when I eat this omelette and this is attributed 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, oh sorry I should have mentioned that I consume this about 7:45am in the morning. Still not convinced? I dare you to try this recipe.
Adding some spices to spinach mushroom omelette
What is interesting about this spinach mushroom 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.
How to make spinach mushroom omelette
Once the eggs are whisked, and then proceeded to sautee the onions in a frying pan. It might be advisable to sautee the onions for 1 minute prior to adding the mushrooms to avoid overwilting.
When incorporating the spinach, make sure to remove ingredients from the pan once the spinach starts to wilt.
- This omelette is free from gluten and paleo friendly
- Feel free to add some more vegetables like broccoli, carrots etc..
- Don’t forgot to try this delicious sweet potato omelette or philly cheese steak omelette too
spinach mushroom omelette
Learn how to make the best spinach mushroom omelette – Paleo, Gluten free friendly
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Category: Breakfast
- 3 large eggs (free range)
- 1 cup of mushrooms (vertically sliced)
- 1/4tsp of garam masala
- 1/2tsp of black pepper
- 2tsp of chives
- 1 cup of spinach (tightly packed)
- 1/4 of an small onion (diced)
- 1/8tsp of himalayan pink salt
- 2tbsp of olive oil
- Whisk the eggs, garam masala, black pepper, salt, chives and set aside.
- In a small frying pan with 1tbsp of olive oil, under medium heat, add the onions and sautee for 1 minute, then add the mushrooms and cook until lightly golden.
- Carefully fold in the spinach and stir the ingredients until the spinach begins to wilt and set aside
- Under medium heat, add olive oil and pour the egg mixture into the frying pan.
- Cook the omelette until slightly brown, check the readiness 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. Fold over the other half onto the vegetables and cook for another 2 minutes until the omelette is slight pale yellow in colour.
- Use an egg lifter to remove the omelette and serve accordingly.