Spinach Mushroom Omelette

This easy Spinach Mushroom Omelette is a delicious keto vegetarian breakfast recipe easy to whip in 10 minutes any day of the week. Plus, this omelet recipe has a dairy-free option!

I love French omelette for breakfast or a simple dinner and even more vegetarian omelette for a ketotarian breakfast.

What’s A Spinach Mushroom Omelette

Spinach Mushroom omelettes are a delicious version of the classic omelette and it’s an alternative to my Feta Spinach Omelet.

But to make a fulfilling vegetarian omelette, you need to add two key components:

• High-fiber low-carb vegetables like spinach, kale, and broccoli.
• High-protein ingredients like cheese mushrooms, asparagus, avocado, sundried tomatoes, or kale like in my kale omelette recipe.

How To Make A Spinach And Mushrooms Omelette

Here are my tips to make a delicious mushroom spinach omelette.

Ingredients

Let’s have a look at the ingredients you need:

• Large Eggs
• Mushrooms – you can use cremini mushrooms or button mushrooms.
• Baby spinach leaves or frozen spinach, you don’t need to thaw the spinach before.
• Salt
• Pepper
• Olive oil
• Butter
• Garlic cloves
• Shredded mozzarella or cheddar

Beating Eggs

First, beat the eggs in a mixing bowl and whisk vigorously with salt and pepper.

Set aside while cooking the vegetables.

Stir-Fry The Vegetables

Next, in a non-stick pan, warm and melt butter. Stir in the finely sliced mushrooms and stir fry with garlic until fragrant and roasted on all sides. Add salt and pepper if desired.

Push the cooked mushrooms on one side of the pan and add the baby spinach leaves. Stir and cook the spinach until wilted – about 1 minute.

If you are using frozen spinach, it will release some water in the pan and take longer to cook. Cook until all liquid is evaporated.

Cooking The Eggs

Set aside the cooked vegetables on a plate. Cover the plate with foil to keep the omelette filling hot and warm.

Warm some olive oil over medium heat in the same pan. If you used frozen spinach, I recommend wiping the pan with absorbent paper to remove all the water released into the pan by defrosting the spinach.

Cook the beaten egg mixture in the hot oiled pan, tilting it to spread the eggs evenly.

Lift edges to let the uncooked eggs run under.

Fill The Omelette With The Mushroom Mixture

When the sides of the omelette are cooked and crisp, add half shredded cheese on half of the omelette, then add spinach and mushrooms.

Top up with the remaining cheese.

Lift the omelette by sliding a spatula under the other side of the omelette,

Fold over the filling ingredients and keep cooking on low heat until the cheese has melted.

Serve the spinach omelette immediately, with some chopped fresh parsley, salt and pepper, and extra chili flakes for a spicy touch.

Add-ons

You can tweak this keto omelet recipe, adding some of the ingredients below.

For example, you can add mushrooms with onion or red pepper.

Cook the onion and mushrooms until golden brown, then cook and stir red bell pepper and spinach.

How To Make The Omelette Fluffy

To make a fluffier omelette, whisk the eggs with 2 teaspoons of heavy cream, almond milk, or even cold water.

More Egg Breakfast Ideas

Below I listed some more egg breakfast recipes to serve as a savory breakfast on your keto diet.