Paleo Mushroom Omelette
Elevate your morning routine with this Paleo Mushroom Omelette, a wholesome and flavorful breakfast that’s both satisfying and nutrient-packed. Perfect for those following a paleo lifestyle, this recipe combines protein-rich eggs whisked with creamy coconut milk for a light, fluffy texture. Sautéed baby bella mushrooms, vibrant spinach, and aromatic garlic add a deliciously earthy depth, while a sprinkle of fresh parsley adds a burst of brightness. Cooked to perfection in olive oil and seasoned simply with sea salt and black pepper, this quick 20-minute recipe is a fantastic way to fuel your day. Whether you're hosting brunch or looking for an easy meal, this paleo-friendly omelette is sure to impress!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons coconut milk
- 1 tablespoon olive oil
- 150 grams baby bella mushrooms
- 1 cup spinach leaves
- 0.5 medium onion
- 2 cloves garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
1. Begin by cleaning the mushrooms with a damp paper towel to remove any dirt. Slice the mushrooms thinly and set aside.
2. Finely chop the half onion and the garlic cloves.
3. In a bowl, crack the eggs and whisk them together with the coconut milk until well combined. Season the mixture with salt and pepper.
4. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chopped onion and garlic. Sauté for about 2 minutes until the onions become translucent and the garlic is fragrant.
5. Add the sliced mushrooms to the skillet and cook for another 3 minutes, stirring occasionally, until they are tender and just beginning to brown.
6. Toss in the spinach leaves and cook until wilted, approximately 1 minute.
7. Pour the egg mixture over the vegetables in the skillet. Tilt the skillet to distribute the eggs evenly over the mushroom and spinach mixture.
8. Let the omelette cook without stirring for about 3-4 minutes or until the eggs begin to set. You can gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
9. Once the omelette is mostly set but still slightly runny on top, fold it in half using a spatula.
10. Cook for another minute, then slide the omelette onto a plate.
11. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1361 mg | 29% | |
*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.
