Garden-Fresh Spinach and Mushroom Omelet

Quick Summary

This simple, high-protein omelet pairs iron-rich spinach with savory sautéed mushrooms. It is a quick, balanced meal that works just as well for a light dinner as it does for a nourishing breakfast.

Ingredients

Method

1. 1. Sauté the vegetables: Heat half the butter in a non-stick pan over medium heat. Add mushrooms and cook until browned. Add spinach and cook until just wilted. Remove from pan.
2. 2. Prepare the eggs: Whisk eggs with salt and pepper in a bowl until uniform.
3. 3. Cook the omelet: Add remaining butter to the pan. Pour in the eggs. Tilt the pan to cover the surface. As edges set, gently lift them to let raw egg flow underneath.
4. 4. Assemble and serve: Once the top is mostly set but still slightly moist, add the veggie mixture and feta to one side. Fold the omelet over, slide onto a plate, and top with fresh chives.

Nutrition Snapshot

Frequently Asked Questions

Can I use a different cheese?

Yes, goat cheese or mild cheddar work beautifully if you prefer a different flavor profile.

How do I stop the omelet from sticking?

Ensure your pan is a well-maintained non-stick surface and use enough butter to coat the entire bottom.

Can I prep this in advance?

The sautéed veggies can be stored in the fridge for two days, but the eggs are best cooked fresh just before serving.