Description
Start your day with a Mushroom and Spinach Omelette topped with creamy avocado and crumbled feta. Packed with nutrients, this easy and delicious recipe is perfect for a healthy breakfast or brunch. Keywords: Mushroom Spinach Omelette, healthy avocado breakfast, vegetarian omelette recipe.
Ingredients
Scale
- 1/2 cup mushrooms, sliced
- Handful of spinach
- 2 eggs
- Splash of milk
- 1 tablespoon crumbled feta cheese
- Garlic salt, to taste
- Pepper, to taste
- 1/4 teaspoon red chili flakes
- 2 tablespoons ghee
- 1/2 avocado, sliced
Instructions
Step 1: Sauté Vegetables
- Preheat a skillet over medium heat. Melt ghee in the pan.
- Add mushrooms and sauté for a few minutes, seasoning with garlic salt and pepper.
- Add spinach and cook until wilted, about 1–2 minutes. Remove the mixture from the skillet and set aside.
Step 2: Prepare the Egg Base
- In a bowl, whisk together eggs and a splash of milk until well combined.
Step 3: Cook the Omelette
- Pour the egg mixture into the skillet and let it cook until halfway set.
- Add the mushroom-spinach mixture to one side of the omelette, sprinkle with 1 tablespoon feta cheese, and fold the omelette in half.
- Continue cooking until the eggs reach your desired doneness.
Step 4: Garnish and Serve
- Transfer the omelette to a plate. Garnish with additional crumbled feta and a sprinkle of red chili flakes.
- Serve with sliced avocado on the side or on top.
Notes
- For added protein, include cooked chicken or smoked salmon in the filling.
- Swap feta for goat cheese or cheddar for a flavor twist.
- Pair with whole-grain toast or a side salad for a more substantial meal.
Nutrition
- Calories: 320 kcal per serving
