Description
A healthy and hearty Mediterranean-style spinach and mushroom omelette, packed with vegetables and herbs for a flavorful, satisfying breakfast or brunch option.
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)
Instructions
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the diced onion and sauté for about 2-3 minutes until translucent.
- Add the chopped mushrooms and cook for another 3-4 minutes until they begin to brown and release moisture.
- Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove the vegetables from the pan and set aside.
- In a bowl, beat the eggs with salt, pepper, oregano, thyme, garlic powder, and milk (if using).
- Wipe the skillet clean and heat the remaining tablespoon of olive oil over medium heat.
- Pour the egg mixture into the skillet and let it cook for 1-2 minutes until it starts to set.
- Evenly spread the sautéed vegetables over one half of the omelette. Add cheese on top, if using.
- Cook until the eggs are fully set, then fold the omelette in half.
- Slide the omelette onto a plate and serve hot.
Notes
- Use fresh herbs for added flavor if available.
- Cheese is optional and can be omitted for a dairy-free version.
- Adjust seasoning and vegetables to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 omelette
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
