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Veggie-Stuffed Mushroom & Spinach Omelette

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A protein-packed omelette loaded with sautéed mushrooms, spinach, and bell peppers, seasoned to perfection and folded into a golden, herb-dusted blanket. A vibrant, nourishing breakfast or brunch option.

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

  • Use dairy-free cheese for a completely dairy-free option.
  • Cook on medium-low heat to avoid browning or burning the eggs.
  • Add fresh herbs like chives or cilantro for extra flavor.

Nutrition

Keywords: vegetarian omelette, mushroom omelette, spinach breakfast, veggie omelette, healthy brunch, high protein breakfast

Find it online: https://epicrecipebox.com/veggie-stuffed-mushroom-spinach-omelette/