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Spinach and Mushroom Omelet

3 servings


  • 4 large organic eggs
  • 2 lb fresh spinach
  • 1 cup mushrooms, sliced
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp water
  • Salt, to taste
  • Freshly ground black pepper, to taste


  • Grease a non-stick frying pan with a paper towel dipped in extra-virgin olive oil. Add mushrooms and cook until they are lightly browned.
  • Wash spinach and spread on top of mushrooms. Gently stir mushroom-spinach mixture until spinach has started to wilt (takes about 1 minutes).
  • Beat eggs with water, salt and pepper in a small bowl and pour over mushrooms and spinach.
  • Cook until egg is just set. Turn omelet over once.
  • Transfer omelet onto a plate. Garnish as desired.