Name: Spinach and Mushroom Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 eggs; 1/2 cup fresh spinach, chopped; 1/2 cup mushrooms, sliced; 1 tablespoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper

Why You’ll Love Spinach and Mushroom Omelette Recipe

It’s fast — ready in about 15 minutes.
Packed with greens and veggies, it gives you a nutritious boost.
Versatile — you can easily swap in other greens or cheeses to match your taste.
Light yet satisfying — a good balance of protein and veggies without being heavy.
Great for a relaxed morning or even a speedy dinner when you don’t feel like lots of prep.

Ingredients

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

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

Directions

Heat 1 tsp olive oil in a non‑stick pan over medium heat. Add the sliced mushrooms and chopped onion.
Sauté mushrooms and onions for about 3 minutes. Then add the spinach. Season with salt, pepper, and oregano. Cook until spinach reaches your desired tenderness. Remove the vegetables from the pan and set aside.
Keep the pan at medium heat and add the remaining 1 tsp olive oil. Pour in the whisked eggs. Sprinkle a little more oregano, salt, and pepper over the eggs.
When the eggs begin to set, top one half of the omelette with the cooked vegetables. Fold the omelette over with a spatula. Continue cooking until the eggs are fully done to your liking.
Serve immediately. You might like adding sliced tomatoes or fresh herbs (basil, oregano, parsley, thyme) as garnish.

Servings and timing

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

Variations

Swap the spinach for kale, Swiss chard, mustard greens, or any tender green you have on hand.
Omit mushrooms and use chopped red pepper instead for a sweeter crunch.
Add crumbled feta cheese, goat cheese, or shredded cheddar for a richer flavor.
Top with fresh herbs like parsley, basil or oregano to brighten the dish.
For a breakfast wrap: roll the cooked omelette into a tortilla or flatbread, add sliced tomatoes and a drizzle of balsamic or vinaigrette—perfect for a portable meal.

Storage/Reheating

Storage: If you have leftovers, let the omelette cool to room temperature, then store it in an airtight container in the fridge for up to 1 day.
Reheating: Gently reheat in a non-stick pan over low to medium heat until warmed through, or microwave for 30‑60 seconds (depending on your microwave power). Be careful not to over‑cook, as the eggs can become rubbery.

FAQs

1. Can I make this omelette ahead of time?

Yes — you can sauté the veggies ahead, keep them chilled, and then finish cooking the eggs just before serving. However, folding and serving the omelette right away gives the best texture.

2. Can I use egg whites only or a mix of eggs and whites?

Absolutely. You can use all egg whites or a mix of whole eggs and whites. Keep in mind texture and flavor may be slightly different — the yolks add richness.

3. What type of mushrooms work best?

Common button mushrooms or cremini work very well. You can also use sliced shiitake or portobello for a more robust flavor.

4. Can I add other vegetables?

Yes — you can add chopped bell peppers, zucchini, asparagus tips, or even tomatoes. Just adjust the sauté time so all veggies are tender before folding.

5. Is this recipe suitable for a Mediterranean diet?

Yes — it aligns well with Mediterranean‐style eating by using olive oil, plenty of veggies, and a moderate portion of eggs.

6. How do I know when the eggs are ready before folding?

Once the eggs start to set and still have a slight softness on top (not fully liquid), place the veggies on one half and fold. Then cook briefly until fully set but still tender.

7. Can this be made dairy‑free or vegan?

To make it dairy‑free: omit any cheese additions and use just the eggs and vegetables. For a vegan version: replace eggs with a chickpea flour “omelette” batter or tofu scramble and fold in the veggies.

8. What herbs and seasonings pair well with this omelette?

Dried oregano (as in the recipe) works nicely. Fresh herbs like parsley, basil, thyme or oregano add brightness. A little black pepper or a dash of chili flakes can give a mild kick.

9. Is it okay to skip the onion?

Yes — if you don’t have or don’t like onion, skip it. You might add a little garlic or shallot instead, or simply increase the mushrooms and spinach.

10. How can I make this more filling for lunch or dinner?

Serve the omelette with a side salad (tomato‑cucumber‑olive oil combo), or add a slice of whole-grain bread or toasted pita. You could also fold in some cooked quinoa, beans or grilled chicken for extra protein.

Conclusion

This spinach and mushroom omelette offers a delicious, wholesome way to start your day (or enjoy a light meal anytime). With simple ingredients, quick preparation and plenty of room for customization, it’s both practical and satisfying. Give it a try, mix it up with your favourite veggies and herbs, and enjoy a nutritious dish that doesn’t compromise on flavour.