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–+ servings

Mushroom and Spinach Omelet

Course Breakfast
Cuisine American
Keyword eggs, gluten-free, Mushrooms, Omelets, spinach, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 223kcal


  • 4 large egg
  • 4 large egg white
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup mushrooms, brown, Italian, or Crimini
  • 2 cup spinach
  • 3 ounce cheddar cheese
  • 1 ounce Parmesan cheese, shredded

Serve With

  • 2 cup grapes


  • In a bowl, mix together eggs, salt, and pepper until well blended.
  • Chop mushrooms then stir into eggs.
  • Heat a large nonstick skillet over medium-high heat; reduce heat to medium and spread spinach over the bottom.
  • Pour egg mixture over spinach and cook about 1 minute, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of the skillet.
  • When mixture begins to set around the edges, reduce the heat to medium-low, cover, and cook 3-6 minutes more until completely set.
  • Sprinkle cheddar cheese over half of the eggs, then fold the other half over top.
  • Cut the omelet into quarters and slide each piece onto a serving plate.
  • Top with Parmesan cheese and serve with grapes on the side.


Calories: 223kcal | Carbohydrates: 17g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 400mg | Fiber: 1g | Sugar: 13g