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Breakfast

Mushroom and Spinach Omelette

A three-egg omelette with mushrooms cooked down properly first. 29 g of protein.

Calories
326kcal
Protein
30g
Fat
20g
Carbs
7g

Per serving, makes 1. Published 29 August 2026.

Allergens

  • Milk
  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Eggs3 large
  • Mushrooms100 g
  • Spinach50 g
  • Light mozzarella20 g
  • Olive oil spray3 sprays

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Method

  1. Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned.

  2. Add the spinach and let it wilt, then tip everything out and wipe the pan.

  3. Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set.

  4. Spoon the mushrooms and spinach over one half with the mozzarella, fold, and slide it out.

Worth knowing

  • Mushrooms release water before they brown. Crowding the pan means they steam and the omelette goes wet.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.