Mushroom And Spinach Omelette



1 servings

10 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

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

2.  Cook on medium-high for 5-6 minutes.

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

4.  Transfer spinach and mushrooms to a plate.

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

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

7.  Melt the remaining butter over medium heat.

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.

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.

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.


Simple, Low-Carb and Keto recipes