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.

Mushroom And Spinach 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

1 servings

10 mins

Step 1

Melt 1 tbsp of butter in a skillet (I use a 9-inch skilleand add mushrooms. Cook on medium-high for 5-6 minutes.

Step 2

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.

Step 3

In a bowl, whisk together eggs and water very well. Wipe of wash the skillet and put it back on the heat.

Step 4

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.

Step 5

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.