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Mushroom and Chive Omelet
This Mushroom and Chive Omelet, enhanced with the heart-healthy fats of olive oil and enriched with the flavors of the Mediterranean, offers a high-protein start to your day. Perfectly balanced with fresh herbs and nutrient-rich mushrooms, it embodies the essence of Mediterranean simplicity and nutrition.
20 min1 servingsmediterraneanbreakfast
ketogenic
vegetarian
pescetarian
primal
mediterranean
Nutrition Facts
Per serving
Calories315
% Daily Value*
Total Fat 28g36%
Saturated Fat 8g38%
Trans Fat 0g
Cholesterol 21mg7%
Sodium 707mg31%
Total Carbohydrate 8g3%
Dietary Fiber 2g6%
Total Sugars 1g
Protein 8g15%
Calcium 172mg13%
Iron 2mg11%
Potassium 611mg13%
Vitamin A 129mcg14%
Vitamin C 17mg19%
Vitamin B6 0.04mg2%
Vitamin E 3.2mg21%
Vitamin K 68mcg56%
Magnesium 51mg12%
Zinc 1.7mg16%
Folate 32mcg8%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 tablespoon olive oil
- 100 grams mushroom
- 3 large eggs
- 2 tablespoon chives
- 30 grams spinach
- 30 grams feta cheese
- 1 clove garlic
- 1 teaspoon black pepper
- 1 pinch salt
Instructions
- 1Heat olive oil in a non-stick skillet over medium heat.
- 2Add sliced mushrooms and minced garlic to the skillet; sauté until mushrooms are soft, about 5 minutes.
- 3In a bowl, whisk eggs, chopped chives, salt, and pepper until well combined.
- 4Spread the sautéed mushrooms evenly across the skillet.
- 5Pour the egg mixture over the mushrooms, tilting the skillet to distribute evenly.
- 6Cook without stirring for about 4 minutes, or until the edges start to set.
- 7Sprinkle crumbled feta cheese and spinach over half of the omelet.
- 8Carefully fold the omelet in half using a spatula and cook for another 2 minutes.
- 9Slide the omelet onto a plate and let it rest for a minute before serving.
- 10Garnish with additional chives if desired.
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