Spinach & Mushroom Omelette

Name: Spinach & Mushroom Omelette
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Ingredients: 4 Egg, beaten; 80 g Spinach, washed; 120 g Mushroom, sliced; 40 g Cheese, grated; 15 g Butter, divided; 30 ml Water; ½ tsp Salt; ½ tsp Black pepper, ground

Spinach & Mushroom Omelette · ready in 19 min · 2 servings · 302 kcal per serving · easy · 8 ingredients

A quick fusion breakfast omelette with tender eggs, earthy mushrooms, wilted spinach, and melting cheese for a hearty morning plate.

Prep: 7 min
Cook: 12 min
Total: 19 min
Serves: 2
kcal: 302
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg, beaten
80 gSpinach, washed
120 gMushroom, sliced
40 gCheese, grated
15 gButter, divided
30 mlWater
½ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, mixing bowl, whisk, knife, cutting board, spatula, nonstick pan, plate, serving plate

Instructions

Gather Ingredients
Gather the eggs, spinach, mushrooms, cheese, butter, water, salt, and black pepper with a bowl, whisk, knife, board, spatula, and nonstick pan. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Whisk Eggs
Whisk the eggs with water, salt, and black pepper until the mixture is loose and evenly yellow, then fold in the grated cheese. · 2 min
What to look for: Egg mixture looks smooth, fluid, and evenly speckled with pepper.
Saute Mushrooms
Melt 5 g butter in the pan over medium heat, add mushrooms, and cook until their moisture evaporates and the edges turn golden. · 5 min
What to look for: Mushrooms shrink, brown at the edges, and the pan looks mostly dry.
Wilt Spinach
Add spinach to the mushrooms and cook just until wilted, glossy, and reduced, then scrape the vegetables onto a plate. · 2 min
What to look for: Spinach is bright green, soft, and no longer bulky.
Set Egg Base
Melt the remaining butter in the pan, pour in the egg mixture, and tilt the pan until the base is covered in an even layer. · 2 min
What to look for: Eggs spread evenly and the edges begin to turn opaque.
Fill And Fold
Cook until the edges set, scatter the warm vegetables over 1 side, and fold the omelette when the top is still slightly creamy. · 2 min
What to look for: Omelette holds its shape while the surface remains moist and glossy.
Serve Omelette
Slide the omelette onto a warm plate, cut it into 2 portions, and serve at once while the cheese is soft and the eggs are tender. · 1 min
What to look for: Omelette is folded, tender, and lightly filled with visible spinach and mushrooms.

Nutrition (per serving)

kcal	302
Protein	21 g
Carbohydrates	5 g
of which sugars	2 g
Fat	22 g
of which saturated	11 g
Fibre	2 g
Sodium	892 mg

Nutri-ScoreC

Allergens

Contains: milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Warm gently in a covered pan over low heat until just heated through, avoiding high heat so the eggs stay tender.

Ingredient substitutions

Spinach

Frozen spinach: Thaw and squeeze dry before adding to the pan.

Mushroom

Cremini mushroom: Use the same weight for a slightly deeper earthy flavor.

Cheese

Mild cheese: Choose a cheese that melts smoothly into the eggs.

Butter

Olive oil: Use for cooking the vegetables and eggs with a lighter dairy note.