Breakfast

Mushroom and Spinach Omelette

Name: Mushroom and Spinach Omelette
Yield: 1 serving
Ingredients: 3 large Eggs; 100 g Mushrooms; 50 g Spinach; 20 g Light mozzarella; 3 sprays Olive oil spray

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.

Recipe in pictures

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Mushroom and Spinach Omelette, plated and ready to serve. — The finished recipe. Mushroom and Spinach Omelette

Ingredients 1 to 5 for mushroom and spinach omelette arranged separately on a dark worktop. — Ingredients 1 to 5. 3 large Eggs. 100 g Mushrooms. 50 g Spinach. 20 g Light mozzarella. 3 sprays Olive oil spray

Mushroom and Spinach Omelette, preparation step 1: Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned. — Step 1. Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned.

Mushroom and Spinach Omelette, preparation step 2: Add the spinach and let it wilt, then tip everything out and wipe the pan. — Step 2. Add the spinach and let it wilt, then tip everything out and wipe the pan.

Mushroom and Spinach Omelette, preparation step 3: Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set. — Step 3. Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set.

The finished mushroom and spinach omelette. — Step 4. Spoon the mushrooms and spinach over one half with the mozzarella, fold, and slide it out.

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Ingredients

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

Method

Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned.
Add the spinach and let it wilt, then tip everything out and wipe the pan.
Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set.
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.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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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.