Spinach Mushroom Omelet Recipe - Allrecipes.com
Spinach Mushroom Omelet Recipe
  • READY IN 30 mins

Spinach Mushroom Omelet

Recipe by  

"A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  2. Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
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Reviews More Reviews

Mar 03, 2013

This was delicious and super healthy too! We really loved the flavor combinations. I followed the directions exactly for the first omelet and then I made another omelet and the second time I folded the veggie mixture into the middle. It stayed together better. This was the perfect ,healthy low-carb, yummy way to start the day off right!

Feb 18, 2013

I added too many vegetables and it fell apart but I still ate it and it tasted great.

Mar 02, 2013

Delicious, my 3 boYs loved it! Thank you for sharing!

Jun 27, 2013

I added sliced new potatoes and kohlrabi greens instead of spinach, turned out really delicious! Even my pickiest kid enjoyed it. A trick I learned long ago was to use a large cast iron skillet. After eggs are added, turn heat to low until about halfway cooked through. Put skillet under broiler for ~4-5 mins to cook the top. This prevents total destruction while attempting to flip omelet, and it ends up looking picture perfect.

Mar 02, 2013

The recipe was delicious, I'm actually surprised I had everything for it in my fridge and pantry. I only gave 4 stars because there are way too many vegetables to make this an omelet. It completely falls apart and ends up a scramble. Still good though. I'd probably use this many veggies for a 1-whole-egg-and-3-egg-white-omelet for myself AND a bigger omelet for the hubby. Or of course it's always nice to prep veggies at the beginning of the week so they're ready when you want 'em!

May 21, 2013

Great flavor! Like other reviewers, I probably went too heavy on the veggies too..so I didn't end up with a beautiful omelet, but it was very tasty and there is nothing wrong with getting more veg whenever you can! Thanks for the keeper recipe.

Jan 11, 2014

As a really great cook, I already make a great omelette....and then I made this recipe. amazing! I was surprised that the addition of nutmeg was so good along with the addition of cheese INTO the eggs rather than on the veggies. I adjusted the omelette for one using two egg whites and one egg-it still came out thick. The only change that I would make is to cook the veggies and then add them into the omelette because the spinach can burn if the egg doesn't get under it properly. This will be my new "normal" omelette. Also very heavy so you don't hungry all day. Last note: added zaatar and feta to the top of it...and dill in with the tomatoes - not needed but delicious!

Sep 18, 2013

Terrific recipe.. I used regular onion as I had some all chopped up from another recipe and used mozzarella cheese.. having again for dinner tonight


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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