Mushroom Spinach Omelette

Learn how to make the best spinach mushroom omelette - Paleo, Gluten free friendly

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings serving

Calories 613kcal

Author Charla

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.

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.