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.

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Mushroom And Spinach Omelette


Prep Time: 5 Min

Cook Time: 5 MINS


– 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

Step 1

Melt 1 tbsp of butter in a skillet (I use a 9-inch skilleand add mushrooms.

Step 2

Cook on medium-high for 5-6 minutes.

Step 3

Season with salt and black pepper. Add spinach and cook for 1-2 minutes, until it is wilted.

Step 4

Transfer spinach and mushrooms to a plate.

Step 5

In a bowl, whisk together eggs and water very well.

Step 6

 Wipe of wash the skillet and put it back on the heat.

Step 7

Melt the remaining butter over medium heat.

Step 8

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.

Step 9

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.

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