Nutritious Spinach and Mushroom Omelette Recipe

Our spinach and mushroom omelette combines fresh veggies and eggs for a nutritious breakfast that energizes your mornings. It's quick, delicious, and packed with proteins.
A plate with an omelette folded over cooked spinach and sliced mushrooms, garnished with a sprig of parsley.

For Priya, a fitness trainer and blogger based in Mumbai, a protein-packed breakfast is essential to kickstart her busy day. This spinach and mushroom omelette is her go-to choice, combining fresh vegetables and eggs to create a nutritious and satisfying meal. Whether she’s training clients or creating content for her blog, this breakfast keeps her fueled and ready to tackle any challenge.

A plate with an omelette filled with spinach and topped with sliced mushrooms and parsley. A fork, a glass of white wine, and a sprig of parsley are beside the plate.

Nutritious Spinach and Mushroom Omelette Recipe

A woman with blonde hair, wearing a white shirt and a brown apron, smiles at the camera. She is standing in a kitchen with shelves containing various kitchen items and fresh produce in the background.Alex Johnson
A protein-packed omelette filled with fresh spinach and mushrooms, perfect for a nutritious breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Meal Type Breakfast
Cuisine International
Servings 3
Calories 129 kcal
Difficulty Easy
Ingredient Cost $2.50
Shopping Cost$25


  • Non-stick skillet
  • Mixing Bowl
  • Spatula


  • 2 eggs large
  • ¼ cup milk optional
  • ½ cup spinach fresh, chopped
  • ¼ cup mushrooms sliced
  • ¼ cup shredded cheese optional
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste


  • In a mixing bowl, whisk together the eggs and milk (if using) until well combined. Season with salt and pepper.
    2 eggs, 1/4 cup milk, Salt and pepper to taste
  • Heat olive oil or butter in a non-stick skillet over medium heat.
    1 tablespoon olive oil
  • Add the mushrooms to the skillet and sauté until they are soft and golden brown, about 3-4 minutes. Add the spinach and cook until wilted, about 1-2 minutes.
    1/4 cup mushrooms, 1/2 cup spinach
  • Pour the egg mixture over the vegetables in the skillet. Let it cook undisturbed for a minute or two until the edges start to set.
  • Gently lift the edges of the omelette with a spatula and tilt the pan to allow uncooked eggs to flow underneath.
  • When the omelette is almost set, sprinkle cheese on one half (if using), then fold the omelette in half and cook for another minute until the cheese melts.
    1/4 cup shredded cheese
  • Slide the omelette onto a plate and serve hot.


For a dairy-free version, omit the milk and cheese.
Add your favorite herbs or spices for extra flavor.


Calories: 129kcalCarbohydrates: 2gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 119mgSodium: 116mgPotassium: 137mgFiber: 0.2gSugar: 1gVitamin A: 755IUVitamin C: 2mgCalcium: 98mgIron: 1mg
Keyword Healthy Breakfast, Mushroom Omelette, Protein Omelette, Spinach Omelette

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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