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Mushroom and Cheese Omelet
This Mushroom and Cheese Omelet is a nutritious start to your day, combining the earthy flavors of sautéed mushrooms with the richness of cheese, all wrapped in a fluffy egg. Inspired by Mediterranean principles, it focuses on high-quality, whole ingredients for a meal that's both satisfying and health-promoting.
20 min1 servingsmediterraneanmain course
ketogenic
vegetarian
pescetarian
primal
mediterranean
Nutrition Facts
Per serving
Calories321
% Daily Value*
Total Fat 28g35%
Saturated Fat 8g38%
Trans Fat 0g
Cholesterol 21mg7%
Sodium 715mg31%
Total Carbohydrate 9g3%
Dietary Fiber 1g5%
Total Sugars 1g
Protein 7g15%
Calcium 189mg15%
Iron 2.5mg14%
Potassium 754mg16%
Vitamin A 106mcg12%
Vitamin C 2.7mg3%
Vitamin E 3.1mg21%
Vitamin K 3.9mcg3%
Magnesium 60mg14%
Zinc 1.7mg16%
Folate 0.15mcg
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 3 each eggs
- 1 tablespoon olive oil
- 100 grams mushroom
- 50 grams spinach
- 30 grams feta cheese
- 50 grams tomatoes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon herbs
Instructions
- 1Whisk the eggs in a bowl with salt and pepper until frothy.
- 2Heat olive oil in a non-stick skillet over medium heat.
- 3Add sliced mushrooms to the skillet and sauté until they are soft and browned, about 5 minutes.
- 4Add spinach to the skillet and cook until wilted, 1-2 minutes.
- 5Remove the vegetables from the skillet and set aside.
- 6Pour the whisked eggs into the skillet, tilting to spread evenly.
- 7Cook the omelet without stirring until the edges start to lift from the skillet, about 2 minutes.
- 8Sprinkle the sautéed mushrooms, spinach, crumbled feta cheese, and diced tomatoes over half of the omelet.
- 9Fold the omelet in half over the filling and continue to cook until the eggs are set, about 2 more minutes.
- 10Slide the omelet onto a plate and garnish with fresh herbs.
- 11Serve immediately for the best flavor and texture.
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