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Mushroom, Onion and Baby Spinach Omelette

This is a quick and very tasty omlette to have for breakfast, brunch, lunch or a super fast dinner. Add what you like or remove what you don't just keep it simple.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, brunch, Dinner, Snack, Supper
Cuisine: Mediterranean
Keyword: Lectin Free, Paleo, vegetarian, Whole30
Servings: 1


  • Frypan
  • Sharp Knife


  • 1 tbsp olive oil
  • 1 red Onion, thinly sliced
  • 4-5 mushrooms, sliced
  • 1 handful of baby spinach
  • 1 garlic clove, crushed (optional)
  • 2 eggs, beaten
  • Salt and pepper to taste


  • Heat a heavy based fry pan on medium heat add sliced onionsuntil soft and translucent.
  • Add the sliced mushrooms and sauté until they are a glossydark cream colour and starting to soften.
  • Turn the heat down and add the crushed garlic and a largehandful of baby spinach stirring until the spinach is wilted and the garlic is aromatic.
  • Pour in the beaten eggs and swish aroundensuring the egg mixture is all around and covering the pan base.
  • Continue to cook on low until the top is set andthe sides are easy to lift from the pan. Season with salt and pepper, fold inhalf and serve.