Whole30 Omelet with Onions and Mushrooms

Elevate your breakfast game with this flavorful Whole30 Omelet with Onions and Mushrooms, a perfect start to your day that's packed with wholesome, nutrient-dense ingredients. This easy-to-make recipe features tender caramelized onions and earthy button mushrooms sautéed to perfection in extra-virgin olive oil, folded into fluffy eggs for a satisfying, protein-rich meal. Fresh parsley adds a burst of brightness to the dish, while a pinch of salt and black pepper enhances the natural flavors. Ready in just 25 minutes and entirely Whole30-compliant, this omelet is perfect for those following a clean-eating lifestyle. Serve it warm for a hearty, delicious breakfast or brunch option that doesn’t compromise on taste or nutrition.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

Ingredients

• 3 large Eggs
• 0.5 medium White onion
• 4 ounce Button mushrooms
• 1 tablespoon Extra-virgin olive oil
• 1 tablespoon Fresh parsley
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the ingredients: thinly slice half of a medium white onion and clean the button mushrooms by wiping them with a damp paper towel; slice the mushrooms into thin pieces.

Step 2

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

Step 3

Add the sliced onions to the skillet and sauté for about 5 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.

Step 4

Add the sliced mushrooms to the onions in the skillet. Sauté the onions and mushrooms together for another 5 minutes or until the mushrooms are tender and browned.

Step 5

While the vegetables are cooking, crack the eggs into a bowl. Add 0.25 teaspoon of salt and 0.25 teaspoon of black pepper, then whisk the eggs until the yolks and whites are fully combined and slightly frothy.

Step 6

Add the egg mixture to the pan, ensuring the vegetables are evenly distributed, and let it cook without stirring for about 1 minute until the edges begin to set.

Step 7

Use a spatula to gently lift the edges of the omelet, allowing uncooked egg to flow underneath. Continue cooking until the eggs are just set, but not dry, approximately 2 minutes.

Step 8

Once the edges are firm and the center is almost cooked, carefully fold the omelet in half using a spatula.

Step 9

Slide the omelet onto a plate and sprinkle with chopped fresh parsley for garnish.

Step 10

Serve the omelet immediately while warm.

Nutrition Facts

Serving size	(337.8g)

Amount per serving	% Daily Value*
Calories	384.3

Total Fat 28.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 815.9mg	0%
Total Carbohydrate 10.5g	0%
Dietary Fiber 2.3g	0%
Total Sugars 5.2g
Protein 23.2g	0%

Vitamin D 123IU	0%
Calcium 106.6mg	0%
Iron 3.6mg	0%
Potassium 687.5mg	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: 65.3%

Protein: 23.9%

Carbs: 10.8%