Whole30 Mushroom Omelette
Elevate your breakfast game with this hearty Whole30 Mushroom Omelette—an irresistible combination of fluffy eggs and nutrient-packed vegetables. Featuring tender cremini mushrooms, fresh spinach, and aromatic garlic and onion, this recipe is a nutritious and satisfying start to your day. Cooked in olive oil and garnished with fresh parsley, it’s entirely dairy-free and Whole30-compliant, making it perfect for those prioritizing clean eating. Prepared in under 25 minutes, this single-serving omelette highlights wholesome ingredients while delivering bold flavors. Whether you’re following Whole30 or simply seeking a healthy, delicious breakfast, this mushroom omelette is sure to be a crowd-pleaser. Serve it fresh and hot for an energizing morning meal!
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Recipe Information
Ingredients
- 3 large eggs
- 100 grams cremini mushrooms
- 2 tablespoons olive oil
- 1 handful fresh spinach
- 0.5 small onion
- 1 garlic clove
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Slice the cremini mushrooms thinly and set aside.
Chop the onion finely and mince the garlic clove.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and cook for 2-3 minutes until it becomes translucent.
Add the minced garlic and sliced mushrooms, stirring frequently for another 4-5 minutes until the mushrooms are tender.
Stir in the fresh spinach until wilted, about 1-2 minutes.
Remove the vegetable mixture from the skillet and set aside.
In a bowl, whisk the eggs vigorously with a pinch of salt and black pepper until well combined and slightly frothy.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
Pour the whisked eggs into the skillet, swirling to cover the bottom evenly.
Allow the eggs to cook undisturbed for 3-4 minutes or until the edges start to lift and the middle is still slightly runny.
Carefully spoon the mushroom and spinach mixture over one half of the omelette.
Using a spatula, fold the omelette over the filling and cook for an additional 1 minute to ensure the eggs are fully set.
Gently slide the omelette onto a plate and garnish with freshly chopped parsley.
Serve immediately while hot and enjoy your Whole30 Mushroom Omelette!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 797 mg | 17% | |
*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.
