This Mushroom Spinach Omelette is such an easy and satisfying breakfast, brunch, lunch, or dinner. It’s a great source of protein, fiber, vitamins and iron, and will fill you up for hours.
If making a mushroom spinach omelette seems complicated, don’t worry, my method is easy enough that anyone can do it! And if you don’t like (or don’t have) either mushrooms or spinach, feel free to sub in some sliced onions or bell peppers.
The key to making an omelette is a high-quality non-stick pan. For a three-egg omelette, I use an 8-inch skillet made by GreenPan. GreenPan cookware has a healthy ceramic non-stick surface that is free of PFAS and PFOAs. You can find the skillets in a variety of sizes and colors. For this method of making an omelette, you’ll also need a lid for the pan.
For a step-by-step tutorial, check out my YouTube channel where I demonstrate how to make a Mushroom Spinach Omelette, start to finish, about 15 minutes. If you have questions, simply leave a comment below. I love to hear from viewers and am always happy to help!