A wholesome and flavorful omelette filled with sautéed mushrooms, fresh spinach, sweet bell peppers, and melty cheese. This veggie-packed recipe is quick to prepare, rich in protein, and a satisfying option for breakfast, brunch, or even a light dinner. It brings together earthy and vibrant flavors in a beautifully folded golden omelette.

Why You’ll Love This Recipe

This omelette is ideal for those seeking a nutritious and filling meal that doesn’t compromise on flavor. It’s easy to customize, naturally gluten-free, and ready in minutes. Whether you’re following a low-carb diet or just trying to eat more vegetables, this dish offers the perfect balance of protein, fiber, and healthy fats. It’s a versatile recipe that works well for busy mornings or relaxed weekend brunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large eggs
• 1 tablespoon milk or water
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup red bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup fresh spinach
• 2 tablespoons onion, finely chopped
• 1/4 cup shredded mozzarella or dairy-free cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried parsley
• Pinch of red chili flakes (optional)

Directions

1. In a bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add mushrooms, bell pepper, and onion. Sauté for 3–4 minutes until softened.
4. Add spinach and cook for another minute until wilted. Remove vegetables and set aside.
5. Wipe the skillet clean and pour in the egg mixture. Swirl to coat evenly.
6. Cook undisturbed over medium-low heat for 2–3 minutes until the eggs begin to set.
7. Sprinkle garlic powder and half of the parsley over the eggs.
8. Once the bottom is cooked but the top is slightly runny, add the sautéed vegetables and cheese down the center.
9. Carefully fold one side of the omelette over the filling using a spatula. Cook for another 1–2 minutes until cheese melts.
10. Slide onto a plate, garnish with remaining parsley and chili flakes if using. Serve immediately.

Servings and timing

Servings: 1
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Add protein: Include cooked diced chicken, turkey, or tofu for extra protein.
• Use different cheese: Try cheddar, goat cheese, feta, or vegan alternatives.
• Spice it up: Add jalapeños or a splash of hot sauce for extra heat.
• Low-fat version: Use egg whites or a combination of whole eggs and whites.
• More veggies: Include zucchini, tomatoes, or kale for added variety.

Storage/Reheating

This omelette is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. To reheat, place it in a skillet over low heat until warmed through, or microwave it for 30–45 seconds. Avoid overheating to preserve texture and moisture.

FAQs

Can I make this omelette with egg whites only?

Yes, using egg whites or a mix of egg whites and whole eggs is a great way to reduce cholesterol and fat while keeping the protein.

What type of mushrooms works best?

White button mushrooms, cremini, or baby bella mushrooms all work well in this recipe.

Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before adding it to avoid excess moisture.

How do I prevent the omelette from sticking?

Use a well-seasoned non-stick skillet and make sure the pan is adequately greased and preheated before adding eggs.

Can I meal prep this omelette?

Omelettes are best fresh, but you can prepare and store the veggie filling in advance to save time.

What other herbs can I use?

Fresh chives, dill, basil, or oregano can add great flavor as substitutes or additions to parsley.

Can I bake this instead of cooking on a stovetop?

While it’s not a traditional omelette method, you can bake the mixture in a muffin tin for egg bites or use a baking dish for a frittata-style dish.

Is this recipe keto-friendly?

Yes, as long as you use low-carb vegetables and full-fat cheese, this omelette fits within a keto diet.

Can I make this dairy-free?

Absolutely. Use a plant-based cheese alternative or omit cheese entirely.

What can I serve with this omelette?

Serve with a side of fresh fruit, whole grain toast, or a light green salad for a complete meal.

Conclusion

The Veggie-Stuffed Mushroom & Spinach Omelette is a quick, nutritious, and flavorful dish that suits a range of dietary preferences. It’s the perfect solution for a satisfying breakfast or brunch that feels indulgent without compromising your health goals. With its balance of textures and rich, savory flavors, this omelette is sure to become a regular in your rotation.

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