Best 6 Mushroom Spinach Omelet Recipes
Indulge in a culinary delight with our versatile and flavorful Mushroom Spinach Omelet, a symphony of textures and tastes that will tantalize your palate. This delectable dish features a fluffy omelet, generously filled with a medley of sautéed mushrooms and tender spinach, enveloped in a blanket of melted cheese. Accompany it with a zesty salsa or a dollop of tangy sour cream for an extra burst of flavor. But that's not all; we've also included a collection of equally enticing recipes that are sure to satisfy your cravings. From the classic Omelet with Ham and Cheese to the adventurous Chorizo and Potato Omelet, each recipe offers a unique taste experience. And for those with dietary restrictions, we've got you covered with our Vegan Omelet and Gluten-Free Omelet options, ensuring that everyone can enjoy the omelet goodness.
Here are our top 6 tried and tested recipes!
SPINACH MUSHROOM OMELET
A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.
Provided by Dragonfly
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g
MUSHROOM SPINACH OMELET
"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside., In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
MUSHROOM SPINACH OMELET
Light breakfast omelet.
Provided by SaraBeth
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
- Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 g
SPINACH, MUSHROOM OMELET W/FETA CHEESE
Hubby and I took a weekend away and I tried this omelet and really enjoyed it. When we got back I started making it for my husband who has been enjoying it ever since
Provided by mommapadilla
Categories Breakfast
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a small skillet on med heat.
- add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
- Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
- Add feta cheese, fold in half and serve.
NIF'S 1 WW PT. LIGHT, LOW FAT MUSHROOM SPINACH OMELETTE (OMELET)
Only 1 WW point!!! Another quick and healthy omelette that I love to whip up in the morning when I'm rushing around to get ready for work. I just set it up and can forget about it for a few minutes. There are several varieties of this that I make, it just depends on what I have on hand. It is NOT a savory or rich omelette, but a healthy dish that is a real favourite of mine. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 7m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
- Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
- When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.
MUSHROOM SPINACH OMELET
Make and share this Mushroom Spinach Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- saute onion and mushrooms
- remove
- beat eggs.
- add salt and pepper
- put in hot pan you may need to add more butter
- cook moving the egg so it cooks
- add mushroom and onions
- add swiss cheese and spinach
- cook til egg is set and cheese melting
- flip in thirds
- plate
- top with hollandaise sauce and tomatoes.
Tips:
- Use fresh ingredients: Fresh mushrooms and spinach will give your omelet the best flavor and texture.
- Don't overcrowd the pan: If you try to cook too much omelet in one pan, it will not cook evenly. Cook the omelet in batches if necessary.
- Be patient: Don't rush the cooking process. Let the omelet cook slowly over low heat so that it has time to set properly.
- Serve immediately: Omelets are best served hot off the pan. Let it cool down slightly before cutting it into wedges.
Conclusion:
The mushroom spinach omelet is a delicious and nutritious breakfast or brunch dish. It is easy to make and can be tailored to your own taste. With its combination of protein, vegetables, and healthy fats, this omelet is a great way to start your day.
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