If you have browsed Mediterranean Living at all, you probably know that I am a huge fan of edible greens. Greens are used extensively in all of the Mediterranean Diet and, in fact, a lot of greens are eaten in every part of the world where the healthiest people reside. In Greece, wild edible greens named “horta” are picked from the mountains and forests and are used in everything from spinach pies (spanakopita) to horta with potatoes (recipe here). I love a Mediterranean Diet breakfast that has greens in it and one of my favorite breakfasts is this spinach and mushroom omelet.
With any omelet, there is plenty of room for creativity. If you have mustard or dandelion greens or swiss chard in your refrigerator, you can use that instead of spinach. If you don’t like mushrooms, substitute red pepper. If you want a little cheese in the omelet, then by all means, add some! I like this omelet with crumbled feta, but it would be great with almost any cheese you have.
I like to top my omelets with sliced tomatoes and whatever fresh herbs that are on hand (basil, oregano, thyme, parsley all come to mind). If you are feeling a bit daring, you might make this omelet and have a salad on the side. One of my favorites is to make a simple tomato and cucumber salad topped with Honey Dijon Vinaigrette (recipe here).
For a Mediterranean Diet breakfast on the go, you can turn this spinach and mushroom omelet into a “stroller” by wrapping it in a good sized wrap of your choice. This goes particularly well with a little bit of dressing or balsamic vinegar and sliced tomatoes. Wrap up the omelet in the wrap and then wrap that with aluminum foil and you have breakfast on the go.
Photo Credit: Christine Dutton