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Quick & Flavorful Mushroom Omelette
Perfect for breakfast
Looking for a protein-packed meal that’s both delicious and easy to make? Try this Mushroom Omelette! It’s loaded with savory mushrooms, vibrant spinach, and a hint of paprika for that extra kick. Perfect for breakfast, lunch, or a light dinner!
Ingredients:
- 1 tbsp rapeseed oil
- 1 large handful of mushrooms (about 80g/3oz), sliced
- 1 tbsp ground paprika
- 1 handful baby spinach
- 2 free-range eggs, beaten
- Salt and freshly ground black pepper
Method:
- Sauté the Mushrooms:
Heat the oil in a non-stick frying pan. Add the sliced mushrooms and cook for 2–3 minutes until they’re golden-brown. Stir in the paprika and spinach, letting the spinach wilt before removing the veggies from the pan. - Cook the Omelette:
Beat the eggs in a bowl, season with salt and pepper, then pour them into the pan. Use a spatula to gently draw in the sides, allowing the uncooked egg to fill the gaps and set. - Assemble & Serve:
Once the omelette is almost cooked, add the mushroom and spinach mixture back in. Flip one half of the omelette over the filling and slide it onto a plate.
️ Why You’ll Love It:
- Quick & Easy: Ready in just minutes!
- High in Protein: Perfect for fueling your day.
- Low GI: Keeps you full and satisfied longer.