Classic Spinach & Mushroom Omelet
Eating your veggies each day is easy with meals like the Egg & Veggie Scramble and this classic Mushroom & Spinach Omelet! Not only are you boosting your veggie servings for the day but mushrooms are full of healthy, anti-inflammatory ingredients in addition to their great taste!
I’m so thankful baby bear loves omelets because they are easily my go-to breakfast. We share an omelet about four days per week. Sometimes we switch up our veggies but this is the one we make most often.
That said, most people think of a butter fried, cheese filled omelet. And for us, that’s not exactly the case. This omelet is full of health promoting vegetables, hunger reducing proteins and taste satisfying fats. It’s the omelet I make most often and absolutely love.
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Ingredients in the Everyday Spinach & Mushroom Omelet
3/4 cup egg whites
6 mushrooms, chopped
1 large handful spinach, chopped
2 tbs ground flaxseed
1/2 tsp tumeric
1/2 tsp garlic powder
Splash of almond milk
Kitchen Tools You May Find Helpful
How To Make Savory Spinach & Mushroom Omelet
Whisk together the eggs, tumeric and almond milk (as needed). Spray a pain with non stick spray and heat over medium. Pour the egg mixture into the pan and ensure it’s even. Scatter the chopped mushrooms over one half of the eggs.
Cover pan with a lid and let cook 5-8 minutes or until mushrooms are getting soft and egg is firming up. Toss the spinach on top of the mushrooms,
Close the omelet (fold one half over). Cook for one minute. Flip to the other side and cook fr one more minute. Top with the flaxseed, avocado of salsa as desired.
Don’t forget to pin this Classic Spinach & Mushroom Breakfast Omelet
This Classic Spinach & Mushroom Omelet is perfect for a quick weekday breakfast or a slow paced Saturday. Filled with the brim with anti-inflammatory ingredients this omelet gives your day a healthy boost.