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Mushroom and Herb Omelette
This Mushroom and Herb Omelette is a quintessentially Mediterranean dish that focuses on simplicity, flavor, and health. Using fresh herbs, sautéed mushrooms, and the light tang of feta cheese, it offers a nutrient-dense start to the day.
20 min2 servingsmediterraneanbreakfast
ketogenic
vegetarian
pescetarian
primal
mediterranean
Nutrition Facts
Per serving
Calories225
% Daily Value*
Total Fat 21g27%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 11mg4%
Sodium 353mg15%
Total Carbohydrate 4g1%
Dietary Fiber 1g2%
Total Sugars 0g
Protein 4g7%
Calcium 97mg7%
Iron 1.1mg6%
Potassium 339mg7%
Vitamin A 69mcg8%
Vitamin C 4.4mg5%
Vitamin B6 0.01mg1%
Vitamin E 3.2mg21%
Vitamin K 20mcg17%
Magnesium 30mg7%
Zinc 0.87mg8%
Folate 7.9mcg2%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 whole eggs
- 100 grams mushroom
- 2 tablespoons olive oil
- 1 tablespoon parsley
- 1 tablespoon chives
- 50 grams spinach
- 1 clove garlic
- 30 grams feta cheese
Instructions
- 1Whisk the eggs in a bowl until fully blended.
- 2Clean and slice the mushrooms.
- 3Heat olive oil in a skillet over medium heat, add the sliced garlic and mushrooms, and sauté until golden.
- 4Chop the parsley and chives, and add them to the skillet, cooking for another minute.
- 5In a separate pan, lightly wilt the spinach with a dash of olive oil.
- 6Add the eggs to the skillet with mushrooms and herbs, cooking over low heat.
- 7When the eggs start to set, add the wilted spinach and crumbled feta cheese on one half of the omelette.
- 8Fold the omelette in half, covering the spinach and feta.
- 9Cook for another minute, then carefully flip to ensure both sides are golden brown.
- 10Serve the omelette warm, garnished with extra herbs if desired.
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