Paleo Mushroom Omelette

Elevate your breakfast or brunch with this Paleo Mushroom Omelette, a wholesome and satisfying dish packed with nutrient-rich ingredients. Fluffy eggs whisked with creamy coconut milk create the perfect canvas for a savory medley of sautéed baby bella mushrooms, tender spinach, fragrant garlic, and sweet onions. Cooked in heart-healthy olive oil and seasoned with sea salt, black pepper, and a sprinkle of fresh parsley, this omelette is both paleo-friendly and dairy-free, making it an excellent choice for clean eating enthusiasts. Ready in just 20 minutes, this protein-packed recipe is perfect for a quick yet elegant meal that will fuel your day. Serve it fresh off the skillet for a vibrant, restaurant-worthy dish that’s as delicious as it is nutritious.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

1. Begin by cleaning the mushrooms with a damp paper towel to remove any dirt. Slice the mushrooms thinly and set aside.

Step 2

2. Finely chop the half onion and the garlic cloves.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

6. Toss in the spinach leaves and cook until wilted, approximately 1 minute.

Step 7

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.

Step 8

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.

Step 9

9. Once the omelette is mostly set but still slightly runny on top, fold it in half using a spatula.

Step 10

10. Cook for another minute, then slide the omelette onto a plate.

Step 11

11. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(515.7g)

Amount per serving	% Daily Value*
Calories	510.9

Total Fat 34.0g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 744mg	0%
Sodium 1492.7mg	0%
Total Carbohydrate 20.2g	0%
Dietary Fiber 3.8g	0%
Total Sugars 9.6g
Protein 31.4g	0%

Vitamin D 174.5IU	0%
Calcium 189.0mg	0%
Iron 6.0mg	0%
Potassium 1361.0mg	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: 59.7%

Protein: 24.5%

Carbs: 15.8%