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vegetarian omelet with spinach and mushrooms
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Vegetarian Omelet with Spinach

This vegetarian omelet with spinach and fresh farmers market product is a great, nutritious meal any time of the day. It's ready in about 10 minutes, so a healthy breakfast is never far away!

Course Healthy Breakfast Recipes
Cuisine American
Keyword Omelet with spinach Spinach omelet Omelet with spinach recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1
Calories 421kcal
Author Lauren Keating

Ingredients

  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup spinach chopped coarsely
  • 1 small tomato finely diced (about 1/4 cup)
  • ¼ red bell pepper finely diced (about 1/4 cup)
  • 2 mushrooms cleaned and sliced thinly
  • 1 ounce Swiss cheese shredded

Instructions

  • In a small bowl, whisk eggs and milk until well blended
  • Spray a small non-stick omelet pan or skillet with cooking spray. Saute mushrooms and peppers until soft, about 3 minutes. Remove from pan and set aside.
  • Melt the butter in the pan. Pour in the egg mixture, tilting the pan to coat the bottom. Lift up the cooked edges of eggs to allow uncooked eggs to be cooked. When the top of eggs are thickened and no liquid eggs remain, season with salt and pepper. 
  • Add spinach, tomatoes, mushrooms, peppers, and cheese to one side of the omelet
  • Fold omelet in half. Cover and cook 1-2 minutes, or until cheese is melted. Serve immediately.

Nutrition

Serving: 1g | Calories: 421kcal | Carbohydrates: 14g | Protein: 26g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 431mg | Sodium: 591mg | Fiber: 4g | Sugar: 5g