Spinach Mushroom Omelette
By Carine Claudepierre
Published on 01/27/2022 - Last updated on 03/05/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Frequently Asked Questions
Absolutely yes! Mushrooms are high-protein vegetables and a great plant-based protein to add to your keto diet if you want to skip the meat.
A portion of 100 grams (3.5oz) of button mushrooms contains only 2 grams of net carbs and 3 grams of proteins.
Yes, spinach is a low-carb keto-friendly vegetable with only 0.4 grams of net carbs per cup of packed spinach.
Therefore, a spinach and mushroom omelette is an ideal vegetarian keto breakfast, high in protein and fiber to keep you full for hours.
Yes, you can use frozen spinach in this recipe. You don’t have to thaw the vegetables before using them. Cook the spinach longer until all the water evaporates.
Yes, you can skip the cheese in the recipe. For a cheesy dairy-free flavor, you can add a pinch of nutritional yeast to your beaten eggs.
Yes, you can freeze the cooked omelette in an airtight container.
Thaw the omelet in the fridge the day before and preferably rewarm in an oiled saucepan, with a lid on top to bring back some moisture.
I don’t recommend rewarming the omelette in the microwave. The eggs become hard, dry, and chewy.
You can air fry omelette in a small air-fryer-safe pan. The result is closer to an egg-bake than an omelette, but it creates puffy, fluffy eggs.
Air fry the beaten eggs with cooked vegetables at 350°F (180°C) for 6 to 8 minutes or until set in the center.
More Egg Breakfast Ideas
Below I listed some more egg breakfast recipes to serve as a savory breakfast on your keto diet.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Spinach Mushroom Omelette
Ingredients
- 1 cup Baby Spinach
- 1 cup Button Mushrooms fresh, finely sliced, equivalent 4-5 medium mushrooms
- 3 teaspoons Butter
- 1 Small Garlic Cloves peeled, crushed
- 2 large Eggs beaten
- 2 teaspoons Olive Oil
- ¼ teaspoon Salt divided
- ¼ cup Shredded Mozzarella or Grated Parmesan
Optional
- 1 pinch Chilli Flakes or ground pepper
Instructions
- Crack and beat the eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the vegetables.
- Heat a non-stick skillet over medium heat, warm butter. When hot, add mushrooms slices, crushed garlic a pinch of salt and pepper.
- Stir fry for about 1-2 minutes, until the mushrooms are roasted and fragrant. Stir in spinach and keep cooking until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
- Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
- Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle the shredded mozzarella on one half of the omelette and top with cooked spinach and mushrooms.
- Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
- Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Unfortunately I don’t have fresh mushrooms on hand, can I use a small can instead or would it throw the flavor off completely?
I never tried canned mushrooms in omelette but I sure it will taste good if drained and stir fry in butter and garlic as mentioned in the recipe. Enjoy.
I have never in my life made an omelet correctly haha- but I found myself with too many eggs, mushrooms, and some spinach I needed to use. This was the first recipe I found, and it came out PERFECT! The fold, just the right amount of browning, even the melty cheese! I am an omelet convert! *Next time I will experiment with adding more spices integrated into the spinach or the whisked eggs but otherwise I was very satisfied! Thank you!