Whole30 Egg Mushroom Omelette
Start your day with a protein-packed, veggie-filled twist on a breakfast classic with this Whole30 Egg Mushroom Omelette. Crafted with three large eggs, tender sautéed mushrooms, fresh spinach, and aromatic chives, this wholesome recipe is seasoned simply with sea salt and black pepper to let the natural flavors shine. Cooked in heart-healthy extra virgin olive oil, this omelette is perfect for those following a Whole30 lifestyle or anyone seeking a gluten-free, dairy-free, and nutrient-rich meal. Ready in just 20 minutes, it’s an easy yet elegant way to fuel your morning or enjoy a quick lunchtime option. Serve it warm and relish a dish that’s as healthy as it is delicious!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Let the omelette cook for an additional 1-2 minutes to ensure the eggs are fully cooked and the filling is heated through.
Step 9
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
| Serving size | (354.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 496.4 |
| Total Fat 42.7g | 0% |
| Saturated Fat 8.8g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 824.8mg | 0% |
| Total Carbohydrate 7.2g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 3.4g | |
| Protein 24.0g | 0% |
| Vitamin D 132.8IU | 0% |
| Calcium 121.9mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 667.4mg | 0% |
Source of Calories