Mushroom Spinach Omelette (Paleo + Gluten Free)

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.

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, oh sorrye

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

• 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

• 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.

• 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).

• 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).

• 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.

More breakfast recipes

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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 possible3-4 large eggs free range if possible
• 1 cup of mushrooms vertically sliced1 cup of mushrooms vertically sliced
• 1/4 tsp of garam masala1/4 tsp of garam masala
• 1/2 tsp of black pepper1/2 tsp of black pepper
• 2 tsp of chives2 tsp of chives
• 1 cup of spinach tightly packed1 cup of spinach tightly packed
• 1 small onion sliced1 small onion sliced
• 1/8 tsp of himalayan pink salt1/8 tsp of himalayan pink salt
• olive oil for fryingolive 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

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