High Protein Mushroom Omelette

Elevate your breakfast or brunch with this High Protein Mushroom Omelette, a nutritious and delicious way to fuel your day! Packed with protein from a hearty blend of whole eggs, egg whites, and creamy cottage cheese, this fluffy omelette is studded with sautéed cremini mushrooms, tender baby spinach, and aromatic garlic and onions. The addition of fresh parsley infuses a fragrant, herbaceous note, while the use of olive oil keeps things light and healthy. Perfect for a quick yet satisfying meal, this recipe comes together in just 25 minutes and serves two. Whether you’re looking to power through a busy morning or refuel post-workout, this protein-rich mushroom omelette is an ideal choice, teeming with wholesome ingredients and bursting with flavor.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 egg whites
• 150 grams cremini mushrooms
• 50 grams baby spinach
• 100 grams cottage cheese
• 1 tablespoon olive oil
• 1 small onion
• 2 cloves garlic
• 1 tablespoon fresh parsley
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by preparing your ingredients. Slice the cremini mushrooms, finely chop the onion and garlic, and wash the baby spinach and fresh parsley. Set aside.

Step 2

In a medium-sized bowl, crack the eggs and add the egg whites. Whisk together with the salt and black pepper until well combined.

Step 3

Heat a non-stick skillet over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sauté for about 2-3 minutes until the onion is translucent.

Step 4

Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.

Step 5

Add the baby spinach to the skillet and cook for another 1-2 minutes, just until the spinach wilts.

Step 6

Reduce the heat to low, add the cottage cheese to the mushroom mixture, and stir to combine. Sprinkle in the chopped parsley.

Step 7

Pour the egg mixture over the mushroom and spinach filling, tilting the skillet to distribute it evenly. Cook the omelette over low heat.

Step 8

As the eggs begin to set, gently lift the edges with a spatula and tilt the pan to allow uncooked eggs to flow underneath.

Step 9

Once the omelette is mostly set but still slightly runny on the top, fold the omelette in half.

Step 10

Cook for another 1-2 minutes until the eggs are fully cooked. Carefully slide the omelette onto a serving plate.

Step 11

Garnish with additional parsley, if desired, and serve hot.

Nutrition Facts

Serving size	(701.9g)

Amount per serving	% Daily Value*
Calories	633.3

Total Fat 36.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 753mg	0%
Sodium 1240.2mg	0%
Total Carbohydrate 31.5g	0%
Dietary Fiber 4.7g	0%
Total Sugars 17.2g
Protein 45.7g	0%

Vitamin D 178.5IU	0%
Calcium 279.7mg	0%
Iron 6.8mg	0%
Potassium 1357.2mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 28.8%

Carbs: 19.9%