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Sautéed Spinach and Mushroom Omelet
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Sautéed Spinach and Mushroom Omelet

This omelet is stuffed with sautéed spinach and mushroom with onion and garlic. It’s healthy, super flavorful, and filling. This classic omelet will be a favorite in your home. 

Servings: 1 Serving
Course: Breakfast

Ingredients

  • 2 tablespoons olive oil
  • ½ cup mushrooms
  • 2 tablespoons onion minced
  • 2 teaspoons garlic minced
  • 2 spinach handfuls
  • 3 egg whisked and beaten until yolks are broken and well combined
  • salt
  • black pepper
  • green onions to garnish

Instructions

    Cup of Yum
  1. In a skillet over medium heat, heat 1 tablespoon of olive oil. Add mushrooms, onion, garlic, and stir. Cook until the onion becomes translucent. Add 2 handfuls of spinach and let sauté, fold and continue cooking until the spinach is wilted and cooked down. Once done, remove from heat and set aside.
  2. Add the remaining tablespoon of olive oil and let heat for a few seconds before adding the whisked and beaten eggs. Add eggs and let sit for 1-3 minutes until the underside cooks and the top begins to cook. Once the top has started to stiffen, give it a flip and cook for a remaining 1-2 minutes. Add salt and pepper on each side as the eggs cook.
  3. Add the mushroom spinach mixture to the top of the omelet and then pull one side of the egg over to form the omelet.