A nourishing and satisfying way to begin your day, the Mushroom Spinach Omelette with Sliced Avocado features a fluffy, golden omelette packed with garlicky sautéed mushrooms and wilted spinach. Paired with creamy avocado and a sprinkle of hemp seeds, this breakfast dish is rich in protein, fiber, and flavor—perfect for a wholesome, energizing meal.
Why You’ll Love This Recipe
This recipe is as nutritious as it is delicious. The combination of eggs, vegetables, and avocado delivers essential vitamins, healthy fats, and plant-based nutrients. It’s quick to prepare, customizable with your favorite herbs or cheese, and naturally gluten-free. Ideal for busy mornings or a leisurely weekend brunch, this omelette plate brings color, texture, and balance to the table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 large eggs
- 1/4 cup milk (optional, for fluffier texture)
- 1 cup baby spinach
- 1/2 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 avocado, sliced
- 1 tsp hemp seeds
- Fresh dill and green onions, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Directions
- Heat olive oil or butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 4–5 minutes until they begin to brown.
- Stir in the baby spinach and cook until wilted. Season with salt and pepper. Remove the mixture from the skillet and set aside.
- In a bowl, whisk the eggs with milk (if using), and season with a pinch of salt and pepper.
- Pour the egg mixture into the same skillet and cook undisturbed for 1–2 minutes, until the edges begin to set.
- Gently lift the edges of the omelette with a spatula, allowing uncooked egg to flow underneath.
- When the omelette is mostly set, add the mushroom-spinach filling to one half. Fold the other half over and cook for another 1–2 minutes until fully cooked.
- Transfer the omelette to a plate. Garnish with chopped fresh dill, green onions, and a pinch of red pepper flakes if desired.
- Arrange the sliced avocado on the side and sprinkle with hemp seeds.
- Serve warm.
Servings and timing
Servings: 1
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
- Add Cheese: Include shredded cheddar, goat cheese, or feta in the filling for extra richness.
- Herb Blend: Try adding thyme, parsley, or basil for added freshness.
- Protein Boost: Mix in diced cooked chicken or smoked salmon.
- Vegan Option: Use a chickpea flour “omelette” and sautéed tofu with vegetables.
- Different Greens: Swap spinach for kale or arugula.
Storage/reheating
This omelette is best enjoyed fresh, but you can store it in the refrigerator for up to 1 day.
To reheat, gently warm in a skillet over low heat for 2–3 minutes or microwave for 30–45 seconds. Reheat avocado separately or serve fresh for the best texture.
FAQs
Can I make this omelette without milk?
Yes, milk is optional and only used for a fluffier texture. You can omit it without altering the flavor.
What kind of mushrooms work best?
White button, cremini, or baby bella mushrooms are all excellent choices for their mild flavor and easy preparation.
Can I prepare the filling in advance?
Yes, the mushroom-spinach mixture can be cooked ahead and stored in the refrigerator for up to 2 days.
Is this omelette suitable for meal prep?
It can be, though omelettes are best fresh. If meal prepping, consider storing the filling and eggs separately to cook fresh each morning.
Can I add onions or bell peppers?
Absolutely. Diced onions and bell peppers add sweetness and crunch to the filling.
How do I make the omelette extra fluffy?
Whisk the eggs thoroughly and include a small amount of milk or cream. Cooking over medium heat also helps maintain tenderness.
Is this recipe keto-friendly?
Yes, it is naturally low in carbohydrates and high in healthy fats and protein, making it suitable for a keto diet.
What’s the benefit of adding hemp seeds?
Hemp seeds add a boost of omega-3 fatty acids, protein, and a subtle nutty flavor.
Can I use frozen spinach?
Yes, but make sure to thaw and squeeze out any excess moisture before using it in the filling.
What can I use instead of avocado?
Sliced tomatoes, roasted sweet potato, or a simple side salad are great alternatives to avocado.
Conclusion
The Mushroom Spinach Omelette with Sliced Avocado is a wholesome, balanced breakfast that delivers on taste, nutrition, and visual appeal. With its combination of protein-rich eggs, sautéed vegetables, and creamy avocado, it’s a satisfying and energizing dish perfect for any morning routine. Easy to prepare and endlessly adaptable, it’s a go-to recipe for health-conscious and flavor-loving cooks alike.
Print
Mushroom Spinach Omelette with Sliced Avocado
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
A hearty and protein-rich breakfast omelette filled with garlicky sautéed mushrooms and spinach, paired with creamy avocado slices topped with hemp seeds. A flavorful and nutritious way to start your day.
Ingredients
- 3 large eggs
- 1/4 cup milk (optional, for fluffier texture)
- 1 cup baby spinach
- 1/2 cup mushrooms, sliced
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 avocado, sliced
- 1 tsp hemp seeds
- Fresh dill, chopped (for garnish)
- Green onions, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil or butter in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and cook for 4–5 minutes until browned. Add spinach and cook until wilted. Season with salt and pepper. Remove and set aside.
- In a bowl, whisk eggs with milk, a pinch of salt, and pepper.
- Pour eggs into the same skillet and cook undisturbed for 1–2 minutes until the edges begin to set. Gently lift the edges with a spatula to let uncooked egg flow underneath.
- Once mostly set, add the mushroom-spinach mixture to one half of the omelette. Fold over the other half and cook for another 1–2 minutes.
- Slide onto a plate and top with fresh dill, green onions, and red pepper flakes.
- Fan out sliced avocado beside the omelette and sprinkle with hemp seeds.
- Serve warm.
Notes
- Use any variety of mushrooms—cremini, button, or shiitake work well.
- Milk is optional but helps create a softer omelette texture.
- Try adding cheese like feta or goat cheese for extra flavor.
Nutrition
- Serving Size: 1 omelette with avocado
- Calories: 370
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 375mg
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