Whole30 Mushroom Omelette

Elevate your breakfast routine with this Whole30 Mushroom Omelette, a quick and wholesome recipe that's both satisfying and nutrient-packed. Bursting with the earthy flavors of tender cremini mushrooms, aromatic garlic, and vibrant fresh spinach, this protein-rich dish is perfect for anyone following a Whole30 diet or looking for a healthy, flavorful start to the day. With just 10 minutes of prep and 15 minutes of cook time, this gluten-free, dairy-free omelette comes together effortlessly and can be garnished with fresh parsley for a beautiful, herby finish. Whether you're meal-prepping or enjoying a lazy Sunday morning, this hearty omelette ensures a deliciously balanced meal that's as nutritious as it is delicious.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

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

Directions

Step 1

Slice the cremini mushrooms thinly and set aside.

Step 2

Chop the onion finely and mince the garlic clove.

Step 3

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the chopped onion and cook for 2-3 minutes until it becomes translucent.

Step 5

Add the minced garlic and sliced mushrooms, stirring frequently for another 4-5 minutes until the mushrooms are tender.

Step 6

Stir in the fresh spinach until wilted, about 1-2 minutes.

Step 7

Remove the vegetable mixture from the skillet and set aside.

Step 8

In a bowl, whisk the eggs vigorously with a pinch of salt and black pepper until well combined and slightly frothy.

Step 9

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.

Step 10

Pour the whisked eggs into the skillet, swirling to cover the bottom evenly.

Step 11

Allow the eggs to cook undisturbed for 3-4 minutes or until the edges start to lift and the middle is still slightly runny.

Step 12

Carefully spoon the mushroom and spinach mixture over one half of the omelette.

Step 13

Using a spatula, fold the omelette over the filling and cook for an additional 1 minute to ensure the eggs are fully set.

Step 14

Gently slide the omelette onto a plate and garnish with freshly chopped parsley.

Step 15

Serve immediately while hot and enjoy your Whole30 Mushroom Omelette!

Nutrition Facts

Serving size	(371.9g)

Amount per serving	% Daily Value*
Calories	528.9

Total Fat 42.8g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 558mg	0%
Sodium 836.0mg	0%
Total Carbohydrate 12.6g	0%
Dietary Fiber 2.9g	0%
Total Sugars 5.2g
Protein 23.2g	0%

Vitamin D 130IU	0%
Calcium 155.4mg	0%
Iron 4.8mg	0%
Potassium 797.4mg	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: 72.9%

Protein: 17.6%

Carbs: 9.5%