Spinach Mushroom Omelet W Feta Cheese
Elevate your breakfast or brunch game with this Spinach Mushroom Omelet with Feta Cheese, a protein-packed dish bursting with flavor and nutrition. Crafted with fluffy, whisked eggs and enriched by the earthy richness of sautéed mushrooms and tender baby spinach, this omelet offers a hearty yet wholesome start to your day. Crumbles of creamy feta cheese add a tangy, savory touch, perfectly balancing the dish. Cooked in a blend of olive oil and butter for a golden, velvety texture, it's as satisfying as it is simple to prepare. Ready in just 20 minutes, this one-pan wonder is perfect for busy mornings or a leisurely weekend treat. Serve it fresh from the skillet and pair with crusty bread or a side salad for a complete, satisfying meal. Keywords: spinach mushroom omelet, feta cheese, quick breakfast recipe, healthy omelet ideas, vegetarian breakfast recipes.
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Recipe Information
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1 cup baby spinach
- 0.5 cup mushrooms
- 0.25 cup feta cheese
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat. Add the olive oil, then toss in the sliced mushrooms. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
Add the baby spinach to the skillet with the mushrooms. Cook for an additional 1-2 minutes, stirring until the spinach is wilted. Remove the mixture from the skillet and set aside.
In the same skillet, lower the heat to medium-low and add the butter. Let it melt, coating the pan evenly.
Pour the egg mixture into the skillet, gently tilting the pan to ensure the eggs spread out in a thin, even layer. Let it cook undisturbed for 2-3 minutes, or until the bottom is set and the top is slightly runny.
Sprinkle the cooked spinach and mushroom mixture evenly over one half of the omelet. Add the crumbled feta cheese on top.
Using a spatula, carefully fold the empty half of the omelet over the filling. Press down gently to close. Cook for another 1-2 minutes to allow the cheese to slightly melt and the eggs to finish cooking.
Carefully slide the omelet onto a plate. Serve hot and enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 341 mg | 26% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 640 mg | 14% | |
*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.
