Description
A quick and delicious egg omelet recipe featuring fresh spinach and mushrooms, perfect for a nutritious breakfast or brunch.
Ingredients
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup onion, finely chopped
- 1/4 cup shredded cheese (cheddar or your choice)
- 2 tablespoons milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for about 2 minutes until translucent.
- Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are softened.
- Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.
- Pour the egg mixture over the vegetables in the skillet. Gently stir to combine and let it cook undisturbed for about 3-4 minutes, or until the edges begin to set.
- Sprinkle the shredded cheese on top and cover the skillet with a lid. Cook for another 2-3 minutes until the cheese is melted and the eggs are fully set.
- Carefully slide the omelet onto a plate, fold it in half, and serve hot.
Notes
- For a creamier texture, add a tablespoon of cream cheese to the egg mixture before whisking.
- For a heartier meal, serve the omelet with whole-grain toast or avocado slices on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelet
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 400mg