Start your day with this super-easy Spinach Mushroom Feta Omelette. It's a filling omelet and a great way to get a hearty breakfast on the table in less than 15 minutes! If you want an easy breakfast recipe that tastes great, this one is it! It's also keto-friendly and low-carb!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Like my Oven-Baked Western Omelet Casserole, this spinach and mushroom omelette is perfect for busy mornings when you need to get to work or school.
This omelette (or omelet, as it is also known) is approved for the keto diet and is also gluten-free.
Try these same great flavors in a Spinach Feta Quiche next!
Jump to:
- ❤️ Why you'll love this mushroom and feta omelette
- 🥚 Ingredient notes
- 🍳 How to make a spinach mushroom omelette with feta cheese
- 💭 Expert Tips
- 🌡️ Storage Tips
- 🌡️ Reheating Instructions
- 🍳 What is the best pan for making omelettes?
- 🍄 Do you need to cook the vegetables first?
- 📖 Variations
- 🥘 Omelette Calories
- 🥗 More Easy Spinach Recipes
- Printable Recipe
- Comments
❤️ Why you'll love this mushroom and feta omelette
- Easy recipe.
- Quick to make.
- Full of flavor.
- Perfect for breakfast, brunch, lunch, or dinner.
🥚 Ingredient notes
- Whole eggs. I used whole organic eggs. You could also use just egg whites for an egg white omelette, or use a combination of egg whites and whole eggs.
- Fresh mushrooms, chopped. I used fresh mushrooms, but you could also use canned mushrooms or Air Fryer Morel Mushrooms (No Breading).
- Red onion, chopped. I used red onion, but you could also use green onion or yellow onion.
- Baby spinach leaves, chopped. I used fresh spinach, but you could also use frozen spinach. If you use frozen spinach, defrost the spinach first and squeeze it dry with a paper towel. Remove as much liquid as possible.
- Feta cheese. I used feta cheese, but you could also use shredded mozzarella cheese or cheddar cheese. You could also leave out the cheese if you want to have a vegan omelette or cut calories.
- Salt and pepper, to taste. Keep in mind that the feta cheese is quite salty, so you may not even need any salt.
- Olive oil. I used extra virgin olive oil. You could also use avocado oil.
See the printable recipe card for quantities and a full list of ingredients.
🍳 How to make a spinach mushroom omelette with feta cheese
Whisk together the eggs, then add chopped mushrooms, spinach, red onion, salt, and pepper.
Melt olive oil in a non-stick skillet on low-medium heat. Pour the egg mixture into the hot pan. Spread it out evenly.
Cook for about 5 minutes, until the bottom of the eggs turn a light golden brown color.
Carefully flip over the egg, like a big pancake. This ensures the egg is cooked evenly.
Spread feta cheese evenly on the top of the omelette. Continue to cook for about 5 more minutes until the egg on the bottom is nicely browned.
Fold the omelette in half, slide it onto a plate, and serve. Enjoy!
💭 Expert Tips
- Cook the omelet on low-medium heat to ensure it does not burn. It is 2.5 on our dial.
- Don't walk away from the stove; it cooks quickly.
- Use a rubber spatula to flip the omelet. It tears less easily.
🌡️ Storage Tips
Fridge: Place the cooled omelette in an airtight container, or wrap it tightly in plastic wrap. Store in the refrigerator for up to 3 days.
Freezer: Wrap the cooled omelette in plastic wrap and place it in a Ziploc bag. Remove as much air as possible from the bag. Store in the freezer for up to 2 months.
🌡️ Reheating Instructions
- Microwave: To reheat an omelette, you can wrap it in a paper towel, place it on a microwavable plate, and heat it in the microwave for about 1-2 minutes.
- Stove: Add about 1 tablespoon of olive oil to a skillet. Place the omelette in the skillet and heat through. When it is hot on the bottom, flip it over until that side is hot.
- Oven: Heat the oven to 350 degrees F. Place omelette on a baking pan. Cover with aluminum foil and heat for about 10 minutes, until heated through.
- Air fryer: Place the omelette on a heat-proof plate and place it in the air fryer. Use the reheat function until heated through, about 3-5 minutes.
🍳 What is the best pan for making omelettes?
I find the best pans for making omelettes are non-stick 8-inch skillets.
The trick is to preheat the pan but don't have the heat turned up too high.
Cast iron skillets also work, but you have to be careful the heat is not too high, otherwise it will burn and break apart when flipping it.
🍄 Do you need to cook the vegetables first?
In my opinion, no. From my experience, I do not find I need to cook the vegetables first. For example, even though mushrooms are a wetter vegetable, I do not find they need to be cooked, and my omelets have never turned out soggy. But by all means, if you want, saute your veggies in a small pan before adding them to your omelette.
📖 Variations
- Egg white spinach omelet: Use only egg whites and omit the egg yolks.
- Bacon spinach omelet: Add cooked, crumbled bacon to the omelette.
- Chicken omelet recipe: Add cooked, chopped chicken to the omelet for extra protein.
- Seasoning: Adjust the seasoning to suit your tastes. This omelette would be delicious with basil or dill added.
- Basically, whatever you have on hand, you can put in an omelet. If you want meat, add cooked ham, bacon, chorizo, or even salmon.
- Add some of your favorite vegetables. I think kale, asparagus, tomato, leek, broccoli, and peppers would be great. Use up whatever veggies you have in your fridge!
- Don't be afraid to add any ingredients you think you will like!
🥘 Omelette Calories
- 1-egg omelette: 251 calories.
- 2-egg omelette: 314 calories.
- 3-egg omelette: 377 calories.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Printable Recipe
Spinach Mushroom Feta Omelette
Ingredients
- 3 eggs
- ½ cup fresh mushrooms chopped
- ¼ cup red onion chopped
- ¾ cup spinach chopped
- ¼ cup feta cheese crumb;ed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Whisk together eggs, salt and pepper, mushrooms, spinach, and red onion.
- Heat a frying pan on medium heat with 1 tablespoon of olive oil.
- Once the pan is heated, pour the egg mixture into the frying pan.
- Cook until the bottom of the egg is a light golden brown, about 5 minutes.
- With a rubber spatula, carefully flip the egg over like a pancake so it will cook underneath.
- Add crumbled feta cheese evenly on the omelette. Cook for about 5 more minutes.
- When the omelette is lightly browned on the bottom, flip the omelette in half and serve!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Cook the omelet on low-medium heat to ensure it does not burn. It is 2.5 on our dial.
- Don't walk away from the stove; it cooks quickly.
- Use a rubber spatula to flip the omelet. It tears less easily.
- Don't be afraid to make the recipe suit your tastes. Leave out the onion if you are not a fan. Use canned mushrooms if you don't have fresh ones. Use frozen spinach if you don't have fresh.
- Add in extra vegetables if you have them.
- This omelet will turn out great. You can't mess it up. The worst thing that will happen is you will end up with scrambled eggs.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Cindy Mom the Lunch Lady says
Mushroom and spinach are a staple in our omelet making. We love to serve ours topped with a bit of hollandaise sauce 😍
Jeri says
Hollandaise sauce would be a great addition! Thanks for the tip! 🙂
Jean says
I remember growing up we have chickens too, this is a quick fix breakfast for me.
Kayla DiMaggio says
Made this omlet for breakfast this morning and it was so delicious! Can't wait to eat it again!
Suzy says
We love making omelets for a quick lunch! The spinach and mushrooms taste so good on it!
Jeri says
Me too! Omelets are so quick to make!
Anjali says
This omelette turned out perfectly!! It made a delicious, easy breakfast for my whole family this morning! Love that it's packed with veggies too!
Jeri says
I'm so glad you liked it, Anjali!
Kay says
I used chestnut mushrooms for this for my breakfast came out really good!
Jeri says
I'm so glad you liked it, Kay! Chestnut mushrooms, what a great idea!
Adriane=ne says
Egg recipes are the best and this one looks positively filling! Love a mushroom and egg combo also. Thanks
Jeri says
Thanks, I hope you like it!
Pam says
Love this recipe and that you raise your own chickens! How fun!!!
Jeri says
I'm glad you like it, Pam!
Freya says
Such a great recipe with delicious classic flavours!!