Mushroom & Spinach Omelette

Omelettes are an easy meal that you can pack with heaps of nutritious ingredients.  

This spinach and mushroom omelette recipe is tasty and super versatile with a range of complementary nutrient-dense ingredients.      

The eggs provide bioavailable protein, B2, B5, choline and selenium.  The cheese adds calcium. Spinach adds folate, vitamin A and vitamin K, while the mushrooms add B3, B5, copper and potassium.


One serve provides 280 calories, 23 g protein, 6 g fat, 24 g of net carbs and P:E = 0.8.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • Scant amount of butter
  • 2 whole eggs, beaten
  • 100 g mushrooms, chopped
  • 50 g spinach
  • 1 slice of red onion, diced
  • 5 g mature cheddar cheese, grated
  • Salt and pepper to taste


  • Heat an omelette pan to medium heat and add a scant amount of butter. 
  • Once butter is melted, add the mushrooms and 
  • red onion and cook until soft (about 2 minutes).
  • Add spinach and toss until wilted, remove the mixture from pan and set aside.
  • Add beaten eggs to the frypan, use a wooden spoon to scramble slightly, this speeds up the cooking time.
  • Once eggs are almost cooked, add mushroom spinach mixture and cheese to one side of the eggs.
  • Flip empty half over filled half and serve.

Suitable for 

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