Mushroom & spinach Omelet

Name: Mushroom & spinach Omelet
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 eggs; 1 cup fresh spinach, chopped; 1/2 cup mushrooms, sliced; 1/4 tbsp. onion, chopped; 1/4 cup feta cheese; 2 tbsp. milk; 1 tbsp. olive oil; To taste salt; To taste pepper powder

Sarvat Hanif @sarvathanif

Canada

Mushroom & Spinach Omelet--The Breakfast That Never Lets Me Down.
Some mornings, I stare into the fridge hoping breakfast will magically appear. Sound familiar? That's exactly how this mushroom and spinach omelet became one of my favorite go-to meals.
The best thing about this recipe? It's ready in about 15 minutes, packed with protein and vegetables, and easy to customize. Love onions? Toss them in. Want a little kick? Add some chili flakes. Prefer feta over cheddar? Go for it!
Sometimes, the simplest recipes are the ones we keep coming back to. This mushroom and spinach omelet is comforting, nutritious, and delicious every single time.
#CookpadApron2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

15 mins

2 servings

4eggs
1 cupfresh spinach, chopped
1/2 cupmushrooms, sliced
1/4 tbsp.onion, chopped
1/4 cupfeta cheese
2 tbsp.milk
1 tbsp.olive oil
To tastesalt
To tastepepper powder

Saved

Steps

15 mins

1

In a bowl, whisk together the eggs, milk, salt and pepper until well combined.
2

Heat the olive oil in a non-stick skillet over medium heat.
3

Add the onion and sauté until translucent.
4

Add the mushrooms and cook for 3-4 minutes, until softened.
5

Stir in the spinach and cook for additional 2 minutes.
6

Remove the mixture and set aside.
7

Add a little oil, if needed, and pour the eggs in the skillet and allow them to gently set.
8

Use a rubber spatula to pull the set edges towards the middle of the pan.
9

Tilt the pan slightly to allow liquid eggs to flow into the cleared edges.
10

Keep gently moving and folding the eggs until set.
11

Remove to plate and top with the vegetables.
12

Sprinkle crumbled feta and serve immediately.