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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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
Directions
Step 1
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk until the mixture is smooth and well combined.
Step 2
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.
Step 3
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.
Step 4
In the same skillet, lower the heat to medium-low and add the butter. Let it melt, coating the pan evenly.
Step 5
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.
Step 6
Sprinkle the cooked spinach and mushroom mixture evenly over one half of the omelet. Add the crumbled feta cheese on top.
Step 7
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.
Step 8
Carefully slide the omelet onto a plate. Serve hot and enjoy!
Nutrition Facts
| Serving size | (347.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 554.7 |
| Total Fat 44.2g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 604.4mg | 0% |
| Sodium 1384.3mg | 0% |
| Total Carbohydrate 9.2g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 3.9g | |
| Protein 28.7g | 0% |
| Vitamin D 142.0IU | 0% |
| Calcium 341.2mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 640.3mg | 0% |
Source of Calories