Spinach and Mushroom Omelette

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 omelette.

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 omelette with crumbled feta, but it would be great with almost any cheese you have.

I like to top my omelettes 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 omelette 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 omelette in the wrap and then wrap that with aluminum foil and you have breakfast on the go.

Click here for more Mediterranean Diet Breakfast recipes.

Enjoy!

Photo Credit: Christine Dutton

Spinach and Mushroom Omelet

4.78 from 18 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2

Calories 221 kcal

Ingredients

  

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• 2 tsp extra virgin olive oil 
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 4 cups spinach, stems removed if needed
• 4 eggs, whisked
• salt and pepper, to taste
• 1 tsp dried oregano

Instructions

 

• In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
• Saute mushrooms and onions for 3 minutes then add spinach.
• Season with salt, pepper, and oregano.
• Once cooked to desired tenderness, remove the vegetables from the pan.
• Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
• Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.

Nutrition

Calories: 221kcalCarbohydrates: 12gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 327mgSodium: 180mgPotassium: 854mgFiber: 4gSugar: 5gVitamin A: 6120IUVitamin C: 23mgCalcium: 140mgIron: 4mg

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