Grilled Portobello Omelette
Savor the perfect harmony of earthy flavors and creamy textures with this Grilled Portobello Omelette, a breakfast favorite that’s as nutritious as it is delicious. Featuring tender, flame-kissed Portobello mushroom caps grilled to perfection, this protein-packed recipe combines fluffy eggs, fresh spinach, juicy cherry tomatoes, and melted mozzarella cheese for a hearty yet wholesome meal. The omelette comes together effortlessly in just 25 minutes, making it ideal for busy mornings or a weekend brunch treat. Whether topped with a sprinkle of fresh parsley for a burst of flavor or enjoyed as is, this vegetarian dish is both satisfying and versatile, pairing beautifully with toast or a side salad. Perfect for mushroom lovers and breakfast enthusiasts alike, this recipe is sure to delight!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces Portobello mushroom caps
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 pieces Eggs
- 2 tablespoons Milk
- 1 tablespoon Butter
- 1 cup Spinach leaves
- 6 pieces Cherry tomatoes
- 0.25 cups Shredded mozzarella cheese
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Preheat your grill or grill pan to medium-high heat.
Brush the Portobello mushroom caps with 1 tablespoon of olive oil and season them with a pinch of salt and black pepper.
Grill the mushrooms for 3-4 minutes per side until tender and slightly charred. Set aside to cool slightly, then dice into bite-sized pieces.
In a mixing bowl, whisk together the eggs, milk, the remaining salt, and black pepper.
Heat a non-stick skillet over medium heat and add the butter. Swirl to coat the pan evenly.
Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes or until the edges start to set.
Gently lift the edges of the omelette with a spatula, allowing any uncooked egg to flow underneath. Continue cooking until the top is mostly set but still slightly soft, about 2-3 minutes.
Add the diced Portobello mushrooms, spinach leaves, halved cherry tomatoes, and shredded mozzarella cheese to one side of the omelette.
Using a spatula, carefully fold the other side of the omelette over the filling. Cook for an additional 1-2 minutes, until the cheese is melted and the omelette is heated through.
Slide the omelette onto a plate, garnish with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 391 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
