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Omelet with Mushrooms and Spinach

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Here’s a quick and easy breakfast for one.  You can make this ahead of time and then reheat it in the microwave.

Omelet with Mushrooms and Spinach

Course Breakfast
Servings 1 serve


  • Olive oil for frying
  • 3 mushrooms thinly sliced
  • ½ handful of baby spinach
  • 1 egg and 1 egg white beaten and seasoned with salt and pepper


  • Heat oil in a small frying pan on medium-high heat and add mushrooms and spinach
  • Cook until the spinach has wilted and then spread out in a thin layer in the pan
  • Turn the heat down to medium-low, add some more oil and spread around the pan
  • Pour the egg around the pan to cover the base
  • Cook until the egg is set and browned on the bottom, then fold in half
Keyword Eggs

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[Last updated: September 8, 2013]

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