Spinach Omelette Breakfast is my favourite meal of the day, and during weekends is even better! I have more time to be creative and practice my culinary skills. This omelette will give you extra points with your family (and your stomach) for sure!

2 portions

Preparation time: 10 minutes


  • 4 eggs
  • 1/4 cup of low fat milk
  • Mushrooms
  • Baby Spinach
  • Olive oil
  • Salt and pepper

Calories: 445approx (1865kJ) or 223 calories per portion (934kJ)

Place 4 eggs, 1/4 cup of low fat milk, salt and pepper in a bowl (Water/milk gives the omelette a fluffy texture). Use a fork to lightly whisk until well combined. 

In a small pan, quarter or roughly chop 4 mushrooms and add to a hot frying pan with olive oil. Fry and toss around until golden and save for later.

Add 1 tsp of olive oil in a non-stick frying pan over low heat. The olive oil and pan should be hot enough to cook the omelette quickly underneath while the top remains soft.

Pour egg mixture into the pan and tilt so the mixture covers the base. As the omelette sets, use a heatproof plastic spatula or flat-edged wooden spoon to gently lift and stir, tilting the pan so uncooked egg runs underneath. 

Cook for 1-2 minutes or until golden and just set underneath. The top should still be slightly runny – it will continue to cook after you fill and fold the omelette.

Then add the mushrooms to the omelette, some grated cheese and “a lot” of fresh baby spinach. 

Once you’ve added the fillings, lift one side of the omelette and fold it over to enclose the filling. Carefully slide onto a serving plate. Serve immediately and enjoy!

Do you like any other filling? Let me know which ones on the comments section.

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