Mushroom Spinach Omelette and Feta Cheese
Spinach Mushroom Omelette
If you’re looking for an straightforward, savory breakfast that will keep you full, this omelette is well-balanced. A savory breakfast omelette is a classic dish that’s not only versatile, but straightforward to cook.
This omelette is packed full of eggs, feta, mushrooms, and spinach cheese. The technique of making an omelette can feel overwhelming, but with a few basic ingredients, you’ll have a filling breakfast the family will love.
Even though the omelette is vegetarian, the mushrooms pack a meaty punch that will not have you missing the usual ham or sausage. You can also top it with extras too. Some great toppings include onions, garlic, pico de roasted, gallo, and sriracha green chile for a spicy kick.
Why you will come back to this Mushroom Spinach Omelette with Feta Cheese
There are so many things to love about this omelette. One of our favorite things about this is that it doesn’t have to well-balanced. An imperfect omelet tastes as good as a well-balanced one.
This recipe utilizes both whole eggs and egg whites for the well-balanced texture. Using egg whites in this helps it be more fluffy and less dense.
Not only is it plain, but it’s also packed with flavor. The combination of mushrooms and spinach makes it hearty while the feta adds a salty flavor.
It’s the kind of breakfast that’s quick enough to make on a weekday, but nice enough to make for your family on the weekends.
Ingredients for Spinach and Feta Omelette
- Baby Bella Mushrooms (sliced) – Baby bella mushrooms are meatier than other variaties, but white and button also work well in this recipe.
- Baby Spinach – Kale can be substituted for the baby spinach, but will require a little extra cooking time.
- Whole Egg
- Egg White – You can use two whole eggs rather than using egg whites. The use of egg whites helps add a fluffier texture to the omelet.
- Reduced Fat Feta Cheese – Full fat feta works as well or you could substitute gorgonzola or even blue cheese.
- Salt & Pepper
How many eggs go into an Omelette?
2 eggs (or 1 whole egg and 1 egg white) are used when making an omelette for one.
How to make a Spinach Mushroom Omelette
Feta Omelette variations and substitutions
- Baby Bella Mushrooms – this is our favorite variety to use in this because they are hearty and more flavorful than other varieties. However, feel free to use your favorite mushrooms here and saute them as you would normally.
- Baby Spinach – You can substitute the spinach in this with your favorite greens like kale. If you use a heartier green like kale, you’ll want to saute it a bit longer until it’s completely softened.
- Egg Whites – Technically, you could use all whole eggs for this, but we find that the egg whites give it a much fluffier texture than whole eggs.
- Feta Cheese – Gorgonzola and blue cheese both work great as substitutions in this omelet. They’ll both still give that same texture and salty flavor.
How to serve this Mushroom Spinach Omelette
The great thing about this omelet is that it’s great all on it’s own. It’s also good served as a part of a larger breakfast alongside some Oven roasted bacon Or Fruit salad.
How to store a Spinach Feta Omelette
Personally, we are not a big fan of storing leftover omelets and they’re best when fresh. That’s because it can be difficult to reheat them without overcooking and drying them out.
However, you can absolutely store them for later or make them in advance if you’d like.
To store any leftover omelet, place it in an airtight container in the refrigerator for up to 3 days.
To reheat it, heat a non-stick skillet over medium low heat. Place the omelet in the skillet and cover it with a lid.
Heat it for a couple of minutes until it’s completely heated through. You may want to flip it halfway through to make sure it heats evenly.
We don’t recommend reheating it in the microwave because it can quickly overcook and dry out.
Spinach and Mushroom Omelette FAQs
Prep 5 minutesCook 10 minutesTotal 15 minutesMakes 1
Ingredients
- 3 baby bella mushrooms sliced
- 1 cup baby spinach
- 1 whole egg
- 1 egg white
- 1/2 oz reduced fat feta cheese
- Salt & pepper to taste
Method
- Coat a small pan with non-stick spray.
- Add mushrooms and cook until softened.
- Once mushrooms have softened, add in spinach.
- Cook spinach until wilted.
- Add salt and pepper to taste.
- Once mushrooms and spinach are cooked, transfer to a plate and set aside.
- In a small bowl, add the egg and egg white with a little salt and pepper.
- Whisk until fluffy.
- Re-spray the pan with non-stick spray.
- Add eggs to pan and cook over low heat. Do not stir, do not break up.
- When the eggs are almost cooked thoroughly, carefully run your rubber spatula around the edges. Carefully flip the omelet over.
- Add the mushroom and spinach mixture to half of the omelet with half of the feta cheese.
- Fold the other half over it and sprinkle with remaining feta.
- Serve and enjoy!
Notes
- WW Freestyle Points: 1 <h3 class="wprm-recipe-header
