Spinach and mushroom omelette
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.
Servings: 1 omelette
Equipment
- pan
- rubber spatula
- whisk
Ingredients
- 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
Instructions
- 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
Calories: 569kcal | Carbohydrates: 3g | Protein: 30g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 596mg | Sodium: 1347mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4614IU | Vitamin C: 8mg | Calcium: 386mg | Iron: 3mg