Name: Quick Mushroom Spinach Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Healthy
Ingredients: 2 large eggs; 1 tbsp milk (optional); 1 cup fresh spinach leaves; ½ cup sliced mushrooms (button or cremini); 1 tbsp olive oil or butter; ¼ tsp garlic powder; Salt and pepper to taste; 2 tbsp shredded cheese (optional); Fresh parsley for garnish (optional)

This Quick Mushroom Spinach Omelette is a protein-packed, nutrient-dense meal that’s perfect for dinner. Made with earthy mushrooms, fresh spinach, and eggs, it’s light, healthy, and incredibly satisfying. With minimal ingredients and easy steps, this omelette is a lifesaver for busy weeknights when you crave something wholesome yet fuss-free.

Recipe Tips and Tricks:

Preheat Your Pan: Ensure your pan is hot but not smoking to prevent sticking and to cook the omelette evenly.
Use Fresh Ingredients: Fresh spinach and mushrooms elevate the flavor and texture of this dish.
Seasoning Matters: Don’t skip salt, pepper, and herbs—seasoning brings out the best flavors in simple dishes like this.
Cook Over Medium Heat: Avoid high heat to prevent the eggs from becoming rubbery.
Flip Carefully: If flipping intimidates you, fold the omelette gently in half instead.

Why You’ll Love This Recipe:

This omelette combines simplicity and nutrition, making it a fantastic choice for dinner. It’s rich in protein from the eggs and loaded with vitamins and minerals from the spinach and mushrooms. The recipe comes together in less than 15 minutes, is low in carbs, and offers endless customization options. Whether you’re looking for a comforting solo dinner or a quick family meal, this omelette checks all the boxes. Plus, it’s naturally gluten-free and vegetarian, making it accessible to a variety of dietary preferences.

Yield: serves 1

Quick Mushroom Spinach Omelette

A quick, healthy mushroom spinach omelette packed with protein, nutrients, and flavor—perfect for a simple weeknight dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2 large eggs
1 tbsp milk (optional)
1 cup fresh spinach leaves
½ cup sliced mushrooms (button or cremini)
1 tbsp olive oil or butter
¼ tsp garlic powder
Salt and pepper to taste
2 tbsp shredded cheese (optional)
Fresh parsley for garnish (optional)

Instructions

Prepare Your Ingredients: Begin by washing the spinach leaves thoroughly and patting them dry. Slice the mushrooms into thin pieces for even cooking. Crack the eggs into a bowl, add a splash of milk (if using), and whisk until smooth. Season with a pinch of salt and pepper.
Cook the Mushrooms and Spinach: Heat a non-stick skillet over medium heat and add olive oil or butter. Once the pan is hot, toss in the sliced mushrooms. Sauté them for 3-4 minutes until golden and tender. Add the spinach and cook for another minute until it wilts. Remove the mixture from the pan and set aside.
Prepare the Omelette Base: Lower the heat slightly and add a little more oil or butter to the pan if needed. Pour the whisked eggs into the pan, swirling gently to create an even layer. Let it cook undisturbed for about 1-2 minutes, or until the edges begin to set.
Add the Filling: Spread the sautéed mushrooms and spinach evenly over one half of the omelette. Sprinkle cheese on top, if using, for an extra creamy texture.
Fold and Finish: Using a spatula, carefully fold the omelette in half over the filling. Press down gently and cook for another minute to ensure everything is heated through. Slide it onto a plate.
Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of flavor and color. Serve immediately with a side salad, avocado slices, or whole-grain toast.

Notes

Make sure not to overcook the eggs—they should remain soft and fluffy.
Pair with a refreshing green smoothie or herbal tea for a balanced dinner.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 497Total Fat 40gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 22gCholesterol 418mgSodium 759mgCarbohydrates 14gFiber 6gSugar 4gProtein 24g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Eggs: Use free-range or organic eggs for the best flavor and nutrition.
Mushrooms: Button, cremini, or portobello mushrooms all work beautifully. Slice them thinly for even cooking.
Spinach: Fresh baby spinach is ideal as it wilts quickly and adds a vibrant green color. Frozen spinach can be used, but make sure to thaw and drain it well.
Milk (optional): A splash of milk (or a dairy-free alternative) makes the omelette fluffier.
Cheese (optional): Add shredded cheddar, feta, or Parmesan for a rich and creamy twist.
Seasonings: Salt, black pepper, garlic powder, and dried herbs like thyme or parsley enhance the flavors.

Variations and Substitutions:

Add Protein: Incorporate diced cooked chicken, turkey bacon, or tofu for extra protein.
Swap Greens: Use kale, Swiss chard, or arugula instead of spinach for a different leafy green twist.
Herbs and Spices: Experiment with paprika, chili flakes, or fresh herbs like basil or cilantro for added depth.
Cheese Alternatives: Try goat cheese, Gruyere, or vegan cheese to suit your dietary needs.
Vegan Option: Replace eggs with a chickpea flour batter (½ cup chickpea flour mixed with ½ cup water and seasonings).
Add Veggies: Bell peppers, onions, or cherry tomatoes can be added for extra color and texture.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a non-stick pan or microwave.
Freezer: Omelettes don’t freeze well as the texture changes. However, you can freeze the cooked filling (mushrooms and spinach) and prepare the omelette fresh when needed.
Meal Prep: Pre-chop the veggies and store them in the fridge for a quick assembly during busy weeknights.