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Mushroom, Spinach and Cheese Omelette


Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.













Trans-fat Free


1 teaspoon vegetable oil
or butter
1 small shallots
finely chopped, or half of the red onions
2 cloves garlic
minced, or mashed
1 cup mushrooms
cremini or white, sliced, rinsed and dried, stems trimmed off
3 large eggs
lightly beaten
1 cup spinach
1 x salt and black pepper
to taste
¼ cup swiss cheese
1 x parsley leaves
freshly chopped, optional


Heat ½ teaspoon of oil or butter in on-skillet in medium heat until hot.

Add shallots or red onion and garlic, sauté 2 minutes.

Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.

Stir in spinach, cook until wilted, about 2 minutes.

Wipe out the skillet, heat the remaining ½ teaspoon of oil in medium-high heat until hot.

Pour the egg mixture into the skillet and cook over medium flame.

Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top.

Fold the egg over to enclose the filling and cook to desired doneness.

Slide onto a serving platter.

Sprinkle parsley leaves if desired.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 41160% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 659mg 220%
Sodium 270mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 60g
Vitamin A 19% Vitamin C 16%
Calcium 34% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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