Name: Spinach and Mushroom Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 cup diced onion; 1 cup chopped mushrooms; 2 cups fresh spinach, chopped; 4 large eggs; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1 tablespoon milk (optional); 1/4 cup shredded cheese (such as feta or mozzarella, optional)

Why You’ll Love This Recipe

It brings together tender mushrooms, aromatic onions, and bright spinach for a delicious vegetable‑filled start to your day.
It’s ready in about 15 minutes (5 minutes prep + 10 minutes cook) and is ideal for busy mornings.
It uses simple, wholesome ingredients (olive oil, eggs, veggies, herbs) and fits well into a balanced diet.
You can easily adapt it with your favorite greens, mushrooms, herbs or cheeses to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
sliced mushrooms
chopped onion
fresh spinach (stems removed if needed)
eggs, whisked
salt and pepper, to taste
dried oregano

Directions

Heat 1 teaspoon of olive oil in a non‑stick pan over medium heat. Add the mushrooms and onions and sauté for about 3 minutes.
Add the spinach to the pan, season with salt, pepper, and oregano, and cook until the vegetables reach your desired tenderness. Then remove the vegetables from the pan and set aside.
Keep the pan on medium heat. Add the remaining teaspoon of olive oil, then pour in the whisked eggs. Season again with a little more oregano, salt, and pepper.
When the eggs start to set, top one half of the omelette with the cooked vegetables. Fold the other half over the filling using a spatula. Continue cooking until the eggs are fully set and the omelette is cooked through.
Slide the omelette onto a plate and serve immediately. Optionally garnish with fresh herbs or sliced tomatoes.

Servings and timing

Servings: 2 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Swap spinach for other leafy greens such as Swiss chard, mustard greens or kale.
Replace mushrooms with red bell pepper or zucchini for a different flavor and texture.
Add crumbled feta, goat cheese or shredded cheddar for a richer taste.
Mix in fresh herbs like thyme, parsley, basil or oregano for a fragrant twist.
For a heartier meal, serve the omelette with a side salad, roasted potatoes or whole‑grain toast.

Storage/Reheating

Storage: If you have leftovers, allow the omelette to cool slightly, then wrap it in foil or place in an airtight container and store in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through, or place in a microwave for 30‑45 seconds (depending on quantity). To preserve texture, avoid overheating as eggs can become rubbery.

FAQs

What type of mushrooms work best for this omelette?

You can use common button or cremini mushrooms; if you prefer a deeper flavor you might choose shiitake or portobello. Just slice them so they cook evenly.

Can I make this omelette dairy‑free or vegan?

Yes — for dairy‑free, omit any added cheese. For a vegan version, replace the eggs with a chickpea‑flour “omelette” base or tofu scramble seasoned similarly.

Can I prepare the vegetables ahead of time?

Absolutely. You can sauté the mushrooms, onions and spinach ahead of time, refrigerate them, and then fold them into the eggs when you’re ready to cook the omelette.

How can I tell when the eggs are cooked properly?

When the eggs are mostly set and no longer runny, but still moist on top, it’s time to fold them over the filling. They should finish cooking in the pan without drying out.

Is this suitable for a low‑carb or keto diet?

Yes — the primary ingredients are eggs, veggies and olive oil, making it a low‑carbohydrate option. Just be mindful of any added sides that may add carbs.

Can I make this recipe gluten‑free?

Yes — all the ingredients listed are naturally gluten‑free. Just ensure your seasonings or any added cheese don’t contain hidden gluten.

What sides pair well with this omelette?

A simple tomato‑cucumber salad, whole‑grain toast, or roasted baby potatoes make excellent accompaniments — especially if you want a slightly more substantial breakfast or brunch.

Can I cook this in a non‑stick pan only?

You can use a well‑seasoned skillet (such as cast iron) but a non‑stick pan helps avoid the eggs sticking and makes folding the omelette easier.

What herbs should I use to garnish this dish?

Fresh basil, parsley, oregano or thyme all complement the Mediterranean flavors nicely. Choose what you have on hand or what you prefer.

How can I scale the recipe for more servings?

If you want to serve more than two people, simply multiply the ingredients accordingly — for example for four servings double the eggs, mushrooms, spinach, onion, and olive oil. Make sure your pan is big enough or cook in batches.

Conclusion

This spinach and mushroom omelette offers a satisfying, nutrient‑rich meal that’s ready in no time and adapts easily to your taste preferences. Whether you’re keeping it simple or adding extra herbs or cheese, it’s a versatile option that brings color, flavor and nourishment to your table. Enjoy making it your own!

Spinach and Mushroom Omelette