Start your day with this super-easy Spinach Mushroom Feta Omelette. It’s a satisfying omelette you can have on the table in under 15 minutes. If you’re looking for a simple, flavorful breakfast that’s also keto-friendly and low-carb, this recipe is a winner.
Like my Oven-Baked Western Omelet Casserole, this spinach and mushroom omelette is ideal for busy mornings when you need something quick and nutritious before work or school.
This omelette is gluten-free and fits well into a low-carb or keto eating plan.
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❤️ Why you’ll love this mushroom and feta omelette
- Simple and reliable recipe.
- Ready in about 15 minutes.
- Bold, savory flavors from mushrooms and feta.
- Versatile for breakfast, brunch, lunch, or an easy dinner.
🥚 Ingredient notes
- Eggs: I used whole organic eggs. For a lighter option use just egg whites or a mix of whites and whole eggs.
- Mushrooms: Fresh, chopped mushrooms work best, but canned or pre-cooked mushrooms can be used if that’s what you have.
- Red onion: Chopped red onion adds flavor; substitute green or yellow onion if preferred.
- Baby spinach: Fresh chopped spinach is recommended. If using frozen, thaw and squeeze out excess liquid before adding.
- Feta cheese: Adds a salty, tangy finish. You can swap for mozzarella or cheddar, or omit cheese to reduce calories.
- Salt and pepper: Season to taste; feta is salty, so adjust salt accordingly.
- Olive oil: Extra virgin olive oil works well; avocado oil is a good alternative.
See the printable recipe card below for exact quantities and full details.
🍳 How to make a spinach mushroom omelette with feta cheese
Whisk the eggs, then stir in chopped mushrooms, spinach, red onion, and a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over low-medium heat. Pour the egg mixture into the pan and spread it evenly.
Cook for about 5 minutes, or until the bottom is a light golden brown.
Use a rubber spatula to carefully flip the eggs like a large pancake so the top cooks through. Crumble feta over the surface, spreading it evenly, and cook for another 5 minutes until the underside is golden.
Fold the omelette in half, slide it onto a plate, and serve immediately. Enjoy!
💭 Expert Tips
- Cook over low-medium heat so the eggs set without burning.
- Stay nearby — omelettes cook quickly and need attention.
- Use a rubber spatula to flip; it helps prevent tearing.
🌡️ Storage Tips
Fridge: Cool completely, then store in an airtight container or wrapped tightly for up to 3 days.
Freezer: Wrap the cooled omelette in plastic wrap and place in a freezer-safe bag, removing as much air as possible. Freeze up to 2 months.
🌡️ Reheating Instructions
- Microwave: Wrap in a paper towel and heat 1–2 minutes until warm.
- Stove: Add 1 tablespoon oil to a skillet and warm the omelette over medium-low heat, flipping once it’s hot on the bottom.
- Oven: Preheat to 350°F. Place omelette on a baking sheet, cover with foil, and heat about 10 minutes.
- Air fryer: Place on a heatproof plate and use the reheat setting for 3–5 minutes until heated through.
🍳 What is the best pan for making omelettes?
A non-stick 8-inch skillet is ideal: it preheats quickly and helps the omelette release easily. Cast iron can work too, but keep the heat lower to avoid burning when flipping.
🍄 Do you need to cook the vegetables first?
Not necessarily. In my experience, adding raw mushrooms, spinach, and onions works fine without making the omelette soggy. If you prefer a drier texture or deeper flavor, quickly sauté vegetables first before mixing with the eggs.
📖 Variations
- Egg white omelette: Use only egg whites.
- Bacon spinach omelette: Add cooked, crumbled bacon.
- Chicken omelette: Add cooked, chopped chicken for extra protein.
- Seasonings: Try basil, dill, or your favorite herbs.
- Add any meats or vegetables you have on hand — ham, chorizo, salmon, kale, asparagus, tomatoes, leeks, broccoli, or peppers all work well.
🥘 Omelette Calories
- 1-egg omelette: approximately 251 calories.
- 2-egg omelette: approximately 314 calories.
- 3-egg omelette: approximately 377 calories.
🥗 More Easy Spinach Recipes
-
Fluffy Oven-Baked Western Omelet Casserole
-
Cold Keto Spinach Dip Recipe with Cream Cheese
-
Spinach Banana Smoothie
-
Easy Chicken Alfredo Stuffed Shells With Spinach
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Printable Recipe
Spinach Mushroom Feta Omelette
5
10
15
Ingredients
- 3 eggs
- ½ cup fresh mushrooms chopped
- ¼ cup red onion chopped
- ¾ cup spinach chopped
- ¼ cup feta cheese crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Whisk together eggs, salt and pepper, mushrooms, spinach, and red onion.
- Heat a frying pan over low-medium heat with 1 tablespoon of olive oil.
- When the pan is hot, pour in the egg mixture and spread it evenly.
- Cook until the bottom is light golden brown, about 5 minutes.
- Carefully flip the eggs like a pancake so the top can cook underneath.
- Add crumbled feta evenly on the omelette and cook for about 5 more minutes.
- When lightly browned, fold the omelette in half and serve.
Notes
- Cook on low-medium heat so the eggs set without burning.
- Keep an eye on the omelette—it cooks quickly.
- A rubber spatula helps flip the omelette with less tearing.
- Adjust ingredients to taste: omit onion, use canned mushrooms, or swap frozen spinach as needed.
- Extra vegetables or proteins can be added—this recipe is very forgiving.
Nutrition
| Carbohydrates: 8.2g
| Protein: 24.1g
| Fat: 27.8g
The provided nutrition information is automatically calculated and is an estimate.