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Brian Sunter

Vegetable Mushroom and Spinach Omelette

A veggie-packed omelette with mushrooms, spinach, bell pepper, and optional feta cheese.

10 minutes cook 10 minutes prep 20 minutes total 1 serving
breakfast omelette vegetables healthy
Scale
Units

Ingredients

  • 0.50 cup mushrooms
  • 0.50 cup bell pepper
  • 0.25 cup tomatoes
  • 0.25 cup onion
  • 1 clove garlic
  • 1 cup fresh spinach
  • 3 large eggs
  • 2 large egg whites
  • to taste salt
  • to taste black pepper
  • 0.25 tsp paprika
  • 1 tsp olive oil
  • 2 tbsp feta cheese
  • 1 tbsp fresh herbs

Equipment

  • mixing bowl
  • whisk
  • non-stick skillet
  • spatula

Instructions

Prepare the Vegetables

1

Rinse all vegetables thoroughly. Slice the 0.50 cup mushrooms , dice the 0.50 cup bell pepper and 0.25 cup tomatoes , and finely chop the 0.25 cup onion and 1 clove garlic .

2

If using large spinach leaves, roughly chop the 1 cup fresh spinach for easier cooking.

Beat the Eggs

3

In a mixing bowl , crack the 3 large eggs and add the 2 large egg whites if using.

4

Use a whisk or fork to beat the eggs until the mixture is smooth and slightly frothy.

5

Add a pinch of to taste salt , to taste black pepper , and 0.25 tsp paprika or your preferred seasoning. Mix well.

Saut the Vegetables

6

Place the non-stick skillet over medium heat and add the 1 tsp olive oil .

7

Add the chopped onion and minced garlic to the skillet. Saut for 2-3 minutes until the onions become translucent and fragrant.

8

Add the sliced mushrooms and diced bell peppers. Cook for 4-5 minutes until the vegetables are tender and the mushrooms have released their moisture.

9

Stir in the fresh spinach and diced tomatoes if using. Cook for 1-2 minutes until the spinach wilts.

10

Taste and adjust seasoning with more salt and pepper if needed. Remove the sauted vegetables from the skillet and set aside.

Cook the Omelette

11

Lightly reheat the skillet over medium heat and add a tiny bit more olive oil if necessary to prevent sticking.

12

Pour the beaten eggs evenly into the skillet, tilting the pan to spread them out evenly.

13

Allow the eggs to cook undisturbed for 1-2 minutes until the edges start to set while the center remains slightly runny.

14

Evenly distribute the sauted vegetables over one half of the omelette. Sprinkle with 2 tbsp feta cheese if desired.

15

Carefully lift the opposite side of the omelette with a spatula and fold it over the filling to create a half-moon shape.

16

Let the omelette cook for another 1-2 minutes to ensure the cheese melts and the eggs are fully set. You can cover the skillet with a lid for a minute to help with melting.

Serve

17

Gently slide the omelette onto a plate.

18

Sprinkle 1 tbsp fresh herbs like parsley or chives on top for added flavor and color.

View Cooklang Source
recipe.cook 
---
title: Vegetable Mushroom and Spinach Omelette
description: "A veggie-packed omelette with mushrooms, spinach, bell pepper, and optional feta cheese."
servings: 1
total time: 20 minutes
prep time: 10 minutes
cook time: 10 minutes
tags: [omelette, breakfast, vegetables, healthy]
cuisine: American
difficulty: easy
---

== Prepare the Vegetables ==

Rinse all vegetables thoroughly. Slice the @mushrooms{1/2%cup}, dice the @bell pepper{1/2%cup} and @tomatoes{1/4%cup}, and finely chop the @onion{1/4%cup} and @garlic{1%clove}.

If using large spinach leaves, roughly chop the @fresh spinach{1%cup} for easier cooking.

== Beat the Eggs ==

In a #mixing bowl{}, crack the @eggs{3%large} and add the @egg whites{2%large} if using.

Use a #whisk{} or fork to beat the eggs until the mixture is smooth and slightly frothy.

Add a pinch of @salt{to taste}, @black pepper{to taste}, and @paprika{1/4%tsp} or your preferred seasoning. Mix well.

== Saut the Vegetables ==

Place the #non-stick skillet{} over medium heat and add the @olive oil{1%tsp}.

Add the chopped onion and minced garlic to the skillet. Saut for ~{2-3%minutes} until the onions become translucent and fragrant.

Add the sliced mushrooms and diced bell peppers. Cook for ~{4-5%minutes} until the vegetables are tender and the mushrooms have released their moisture.

Stir in the fresh spinach and diced tomatoes if using. Cook for ~{1-2%minutes} until the spinach wilts.

Taste and adjust seasoning with more salt and pepper if needed. Remove the sauted vegetables from the skillet and set aside.

== Cook the Omelette ==

Lightly reheat the skillet over medium heat and add a tiny bit more olive oil if necessary to prevent sticking.

Pour the beaten eggs evenly into the skillet, tilting the pan to spread them out evenly.

Allow the eggs to cook undisturbed for ~{1-2%minutes} until the edges start to set while the center remains slightly runny.

Evenly distribute the sauted vegetables over one half of the omelette. Sprinkle with @feta cheese{2%tbsp} if desired.

Carefully lift the opposite side of the omelette with a #spatula{} and fold it over the filling to create a half-moon shape.

Let the omelette cook for another ~{1-2%minutes} to ensure the cheese melts and the eggs are fully set. You can cover the skillet with a lid for a minute to help with melting.

== Serve ==

Gently slide the omelette onto a plate.

Sprinkle @fresh herbs{1%tbsp} like parsley or chives on top for added flavor and color.

> Serve with a side of whole-grain toast, avocado slices, or a fresh fruit salad for a complete meal.