Mushroom And Spinach Omelette (Low Carb)
The perfect restaurant quality breakfast, that is super easy to make at home – Mushroom And Spinach Omelette, which also happens to be Low Carb and Keto friendly.
Omelette is one of my favorite, go to healthy, nutritious and delicious breakfast options. When I go to a breakfast restaurant like iHop, I almost always order an omelette.
Even though it may seem time consuming to make, it really isn’t. I’ll reveal a little secret to you – we don’t only have omelettes for breakfast in my house.
I make them for lunch and dinner. Highly customizable, egg based, protein rich meal that could be served with a side of potatoes (not low-carb), roasted radishes or fresh veggies or fruit.
To turn this spinach omelette to a nice Keto meal, add some cooked bacon, sausage or extra cheese.
Omelette or omelet? Are omelettes difficult to make at home?
So what really is an omelet? Or an omelette?
No, omelettes are not difficult to make at home. All you need is patience and the right ingredients and tools. An important technique for a fluffy omelette is using moderate heat (not too high because it will dry fast and overcook. Also use a rubber spatula to wiggle eggs while cooking from the outside towards the inside and move the pan to move the uncooked egg to hit the hot pan and cook.
Omelet is an egg dish, served for breakfast or lunch. The American spelling of the work is omelet and omelette is its British spalling, also considered the modern French spelling.
What ingredients do you need to make an omelette with spinach and mushrooms?
baby spinach, frozen thawed spinach can be used, just make sure you squeeze out as much water as possible out of it
shredded cheese of your choice
cold water or heavy cream
Cheese is optional in the recipe, if you are not making a Keto omelet. For Keto, I recommend using cheese to add extra fat.
I like to use Mozzarella, Gruyere, Swiss or Feta cheese.
Additional omelette fillings:
- Cooked bacon
- Other kinds of mushrooms like shiitake, but I personally prefer Cremini or button white. (Cremini mushrooms are simply the brown version of button white mushrooms). These are relatively easy to find, cook and also inexpensive.
- Cooked bell peppers
- Asparagus – I personally love omelettes with asparagus and leftover cooked asparagus can be used instead of spinach. This Asparagus and mushroom frittata has been reader’s favorite.
How to make a fluffy omelette?
- Whisk the eggs with a tablespoon of water or heavy cream very well, so the mixture is very smooth and you don’t see parts of the egg whites.
- When cooking the omelette over medium heat, using a rubber spatula pull the cooked egg from the sides towards the middle, swirling the pan so the uncooked egg hits it and cooks. This will make a fluffy omelet.
- When there is just a little runny egg on top, add the toppings on one side and flip the other over to cover.
How to make this Mushroom And Spinach Omelette ?
How many eggs should be used in an omelet?
Ever wonder how many eggs are enough for a single serving omelette? Unlike scrambled or fried egg, where 3 is a good amount of eggs, you actually can make a nice large omelette with just 2 eggs. It all depends on how hungry you are. Keep in mind that the omelet filling adds up to the total calorie count of the meal. It all depends on your nutritional preferences.
Also eggs in the USA are divided into different categories by size – extra large, large and medium. I personally always purchase large eggs (rarely medium).
One large egg equals 3 1/4 tablespoons of whisked egg.
I usually make a 3 egg omelette for my husband and 2 egg omelette for myself (when using a 9-inch skillet).
If you prefer thicker and fluffier omelettes, you can use 3-4 large eggs for one omelet.
What to serve this mushroom omelet with?
- Parmesan Roasted Broccoli
- Roasted Red Potatoes
- Fresh vegetables like cucumbers, tomatoes or a green salad
More Breakfast recipes:
- Spinach Mushroom Quinoa Breakfast Bowl
- Mediterranean Egg White Breakfast Cups
- Crispy Belgian Waffles
Spinach and mushroom omelette
- 2 tbsp butter — divided
- 1 cup cremimi mushrooms — sliced
- 1 cup baby spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheese of your choice — optional
- 3 large eggs
- 1 tbsp cold water
Melt 1 tbsp of butter in a skillet (I use a 9-inch skilleand add mushrooms.
Cook on medium-high for 5-6 minutes.
Season with salt and black pepper. Add spinach and cook for 1-2 minutes, until it is wilted.
Transfer spinach and mushrooms to a plate.
In a bowl, whisk together eggs and water very well.
Wipe of wash the skillet and put it back on the heat.
Melt the remaining butter over medium heat.
Add the beaten eggs and cook for 1 minute, then using a rubber spatula pull the sides of the omelette to the middle and letting the runny egg mixture cook when it touches the pan.
Cook until there is a little runny egg on top of the omelet and add the mushrooms, spinach and cheese on one side. Flip the other side of the omelet over and transfer to a plate.
Nutrition InformationCalories: 569, Fat: 48g, Saturated Fat: 26g, Cholesterol: 596mg, Sodium: 1347mg, Potassium: 392mg, Carbohydrates: 3g, Fiber: 1g, Sugar: 1g, Protein: 30g, Vitamin A: 4614%, Vitamin C: 8%, Calcium: 386%, Iron: 3%