Spinach Mushroom Feta Omelette
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!
Servings: 1 serving
Calories: 377kcal
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
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
Calories: 377kcal | Carbohydrates: 8.2g | Protein: 24.1g | Fat: 27.8g | Saturated Fat: 10.8g | Cholesterol: 524.4mg | Sodium: 847.4mg | Potassium: 500.7mg | Fiber: 1.5g | Sugar: 4.5g | Vitamin A: 363.6IU | Vitamin C: 10mg | Calcium: 291.3mg | Iron: 3.4mg
