Omelette with Spinach and Mushroom
Far from basic and delicious. Omelette with Spinach and Mushroom is a favorite eggy breakfast and brunch favorite. Sometimes ya just wish you had more veggie options, and this step by step recipe is the way. Simple, clean and wholesome Breakfast Omelette for you.
Servings: 2 people
Calories: 150kcal
Equipment
- Fork
- pan
- Knife for slicing
- Plate
Ingredients
- 3 whole Eggs
- 1 pieces Whole mushrooms about 7 mushrooms
- 1 cup Spinach, fresh chopped, loose cup
- 1 tsp Olive oil extra virgin
- 2 tbsp Salted Butter oil spray optional as backup
- 1 tbsp 1 tbsp Shredded Cheese or Alternative cheese slice of choice. optional
- Garnish for lovely brunch omelette views: sliced chives, grilled green onions, cilantro leaves, or generous spoonfuls of your favorite LQC Salsa (ours is Ranchera!).
Instructions
Steps to make the Spinach and Mushroom omelette:
- Wash and dry veggies well before dicing.
- Scramble eggs in a bowl and set to side.
- Heat pan on medium for about 2 minutes before adding oil.
- Once oil is warm, after about a minutes, add all mushrooms and gently stir them into oil to sauté for 1 minute.
- Follow same step with chopped spinach and add a pinch of salt or favorite seasoning once both veggies are sautéing at the same time. The veggies will be done sauteeting in under 5-6 minutes.
- Quickly and Carefully transfer veggies onto a plate (you’ll fill the omelette with them).
- Add butter to already hot pan.
- Add the beaten eggs to the hot pan, let cook for a full minute before attempting to fold them over.
- Fill with veggies, top veggies with cheese inside omelette, or save it for the top.
- Fold egg side over to cover, drop stove temp to low for one minute and turn off. Slide onto plate or cut in half while in pan with easy to grip spatula and serve 2 omelette halves.
Notes
Recipe yield: Omelette for 2 persons.
Storage: Any leftover egg omelette should be allowed to cool until room temp before placing in the refrigerator. To reheat, heat on medium low for 5 minutes and add 2 tablespoons of water to pan so it steams up and warms entirely through before eating.
If reheating in toaster oven. Place in aluminum foil, wrapped loosely and warm at 350 degrees for about 8 minutes.
Optional salsa, slice of bolillo, sourdough, or tortillas on the side. Enjoy Breakfast. 🍳
Thank you for making one of our favorite veggie omelette for breakfast options. For the full post with all the tips and techniques we share, visit LatinasQueComen website and search Omelette with Spinach and Mushroom.
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Nutrition
Serving: 0.5omelette | Calories: 150kcal | Carbohydrates: 2g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 136mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1803IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg