Spinach Mushroom Omelette
If you’re looking for an easy, savory breakfast that will keep you full, this omelette is perfect. A savory breakfast omelette is a classic dish that’s not only versatile, but easy to make.
This omelette is packed full of eggs, mushrooms, spinach, and feta cheese. The technique of making an omelette can feel overwhelming, but with a few basic ingredients, you’ll have a filling breakfast the family will love.
Even though the omelette is vegetarian, the mushrooms pack a meaty punch that will not have you missing the usual ham or sausage. You can also top it with extras too. Some great toppings include onions, garlic, pico de gallo, sriracha, and roasted green chile for a spicy kick.
Why you’ll love this Mushroom Spinach Omelette with Feta Cheese
There are so many things to love about this omelette. One of my favorite things about this is that it doesn’t have to perfect. An imperfect omelet tastes just as good as a perfect one.
This recipe utilizes both whole eggs and egg whites for the perfect texture. Using egg whites in this helps it be more fluffy and less dense.
Not only is it simple, but it’s also packed with flavor. The combination of mushrooms and spinach makes it hearty while the feta adds a salty flavor.
It’s the kind of breakfast that’s quick enough to make on a weekday, but nice enough to make for your family on the weekends.
Ingredients for Spinach and Feta Omelette
- Baby Bella Mushrooms (sliced) – Baby bella mushrooms are meatier than other variaties, but white and button also work well in this recipe.
- Baby Spinach – Kale can be substituted for the baby spinach, but will require a little extra cooking time.
- Whole Egg
- Egg White – You can use two whole eggs instead of using egg whites. The use of egg whites helps add a fluffier texture to the omelet.
- Reduced Fat Feta Cheese – Full fat feta works as well or you could substitute gorgonzola or even blue cheese.
- Salt & Pepper
How many eggs go into an Omelette?
2 eggs (or 1 whole egg and 1 egg white) are used when making an omelette for one.
How to make a Spinach Mushroom Omelette
- Start by spraying a skillet with nonstick spray.
- Add in the sliced mushrooms and saute, stirring occasionally until the mushrooms begin to soften.
- Once the mushrooms have softened, add in the baby spinach. Saute until wilted, adding in the salt and pepper to taste.
- Once the mushrooms have cooked through and spinach is wilted, remove them from the skillet and set aside.
- To a small bowl, add the egg and egg white whisking until light and fluffy.
- Return the skillet to the heat and spray again with nonstick spray.
- Pour the eggs into the skillet. Be sure not to stir or break up the eggs.
- Once they begin to firm (about 1-2 minutes), run a rubber spatula around the edges and then flip it completely over.
- Add the spinach, mushrooms, and feta to half of the omelet. Fold the other side over the mix.
- Remove from the stove and serve with extra feta on top.
Cook an omelette for one about 1-2 minutes before flipping.
A nonstick skillet that is the size of the omelette you would like works best.
Feta Omelette variations and substitutions
- Baby Bella Mushrooms – this is my favorite variety to use in this because they are hearty and more flavorful than other varieties. However, feel free to use your favorite mushrooms here and just saute them as you would normally.
- Baby Spinach – You can substitute the spinach in this with your favorite greens like kale. If you use a heartier green like kale, you’ll want to saute it a bit longer until it’s completely softened.
- Egg Whites – Technically, you could use all whole eggs for this, but I find that the egg whites give it a much fluffier texture than just whole eggs.
- Feta Cheese – Gorgonzola and blue cheese both work great as substitutions in this omelet. They’ll both still give that same texture and salty flavor.
How to serve this Mushroom Spinach Omelette
The great thing about this omelet is that it’s great all on it’s own. It’s also really good served as a part of a larger breakfast alongside some oven roasted bacon or fruit salad.
How to store a Spinach Feta Omelette
Personally, I am not a big fan of storing leftover omelets and they’re best when fresh. That’s because it can be really difficult to reheat them without overcooking and drying them out.
However, you can absolutely store them for later or make them in advance if you’d like.
To store any leftover omelet, place it in an airtight container in the refrigerator for up to 3 days.
To reheat it, heat a non-stick skillet over medium low heat. Place the omelet in the skillet and cover it with a lid.
Heat it for just a couple of minutes until it’s completely heated through. You may want to flip it halfway through to make sure it heats evenly.
I don’t recommend reheating it in the microwave because it can quickly overcook and dry out.
Spinach and Mushroom Omelette FAQs
The secret to a good omelet is to not overcook it. An overcooked omelet will become rubbery and dry.
You will want to saute the spinach before adding it to the omelet. If you don’t, it won’t cook down and you’ll have large pieces of raw spinach in it.
You will want to flip this one before adding the cheese. Once you’ve flipped it completely over, you’ll add the cheese and then fold it.
This is all a personal preference. Oil is neutral tasting while butter will add richness to the omelet.
More Favorite Recipes from Sweetly Splendid
Spinach Feta Omelette with Mushrooms
Ingredients
- 3 baby bella mushrooms sliced
- 1 cup baby spinach
- 1 whole egg
- 1 egg white
- 1/2 oz reduced fat feta cheese
- Salt & pepper to taste
Instructions
- Coat a small pan with non-stick spray.
- Add mushrooms and cook until softened.
- Once mushrooms have softened, add in spinach.
- Cook spinach until wilted.
- Add salt and pepper to taste.
- Once mushrooms and spinach are cooked, transfer to a plate and set aside.
- In a small bowl, add the egg and egg white with a little salt and pepper.
- Whisk until fluffy.
- Re-spray the pan with non-stick spray.
- Add eggs to pan and cook over low heat. Do not stir, do not break up.
- When the eggs are almost cooked thoroughly, carefully run your rubber spatula around the edges. Carefully flip the omelet over.
- Add the mushroom and spinach mixture to half of the omelet with half of the feta cheese.
- Fold the other half over it and sprinkle with remaining feta.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks deeeeeeeeelish. Lately I’ve been having intense cravings for mushrooms (is that weird?) and I’ve decided that they won’t go away until I give in so I’ve been looking up tons of tasty recipes that I can incorporate mushrooms into. This omelette looks like a perfect candidate and only 145 calories?? That’s what I’m talkin’ about.