Whole30 Egg Mushroom Omelette
Start your day with this hearty and wholesome Whole30 Egg Mushroom Omelette, a breakfast that effortlessly balances flavor and nutrition. Made with just a handful of fresh, Whole30-compliant ingredients like earthy mushrooms, vibrant spinach, and fragrant chives, this omelette is cooked to perfection in extra virgin olive oil for a light, satisfying meal. The tender sautéed vegetables are folded into a perfectly cooked, fluffy egg base seasoned with a hint of sea salt and freshly cracked black pepper. Quick to prepare in under 20 minutes, this one-serving omelette is an excellent option for a nutrient-packed breakfast, brunch, or even a light dinner. With its simple ingredients and healthy approach, this recipe is perfect for those following a Whole30 lifestyle or anyone looking to elevate their morning routine with a delicious, protein-rich start.
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Recipe Information
Ingredients
- 3 large eggs
- 1 cup fresh mushrooms
- 2 tablespoons extra virgin olive oil
- 1 handful fresh spinach
- 2 tablespoons fresh chives
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing your ingredients. Clean the mushrooms with a damp cloth to remove any dirt. Slice them into thin pieces. Chop the fresh chives into small pieces. Rinse the spinach and pat it dry.
In a medium-sized mixing bowl, crack the eggs and season with sea salt and black pepper. Whisk the eggs until the yolks and whites are fully combined and slightly frothy.
Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes, or until they are golden brown and tender.
Add the spinach to the skillet with the mushrooms and cook for an additional 1 minute, until the spinach is wilted. Transfer the mushrooms and spinach mixture to a plate and set aside.
Wipe out the skillet with a paper towel and return it to the stove. Add the remaining 1 tablespoon of olive oil and heat over medium-low heat.
Pour the whisked eggs into the skillet, tilting the pan to distribute the eggs evenly. Allow the eggs to cook without stirring for about 2 minutes, or until the bottom has set but the top is still slightly runny.
Distribute the sautéed mushrooms, spinach, and chopped chives over one half of the omelette. Using a spatula, carefully fold the other half of the omelette over the top to enclose the filling.
Let the omelette cook for an additional 1-2 minutes to ensure the eggs are fully cooked and the filling is heated through.
Carefully slide the finished omelette onto a plate and serve immediately. Enjoy your Whole30 Egg Mushroom Omelette as part of a healthy breakfast.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 667 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.
