Description
A twist on the typical omelet, this spinach mushroom omelet recipe is a light, healthy and tasty vegetarian meal that comes together quickly. Totally gluten-free and dairy-free too.
Ingredients
- 4 eggs
- 1/2 cup filtered water
- Salt and pepper to taste
- 1/2 cup chopped spring onions
- 1 cup sliced fresh button mushrooms
- 1 cup fresh spinach leaves
- Salad of choice, to accompany omelets (optional)
Instructions
- Beat Eggs with Water: In a large bowl, beat the eggs with the water.
- Add Salt and Pepper: Add in salt and pepper and beat some more.
- Heat Oil: Heat a bit of oil in a large skillet over medium-low heat.
- Make Omelet: Pour half the beaten egg mixture into the skillet, making sure the entire surface is covered. Sprinkle half the amount of spring onions evenly on the top of the omelet and let it cook gently before flipping over to the other side (about 2 – 3 minutes total). Once the other side is cooked, remove omelet from skillet and set aside. Repeat with the rest of the egg mixture and spring onions.
- Assemble: Place omelets (spring onion side facing down) on a large plate. Divide sliced mushrooms, spinach evenly between both omelet and roll the omelets like you would roll a burrito.
- Serve and Enjoy: Serve omelet wraps with salad of your choice.
Notes
Eggs: Since this is an omelet, eggs are fundamental. I would not recommend that you substitute the eggs for other ingredients.
Water: Adding water to the beaten eggs makes the omelet lighter. Alternatively, you may also use an unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk or tigernut milk).
Spring Onions: I like using spring onions for flavor, but you can also use chives or leeks as well.
Mushrooms: I used fresh button mushrooms, but feel free to use fresh portobello mushrooms instead.
Spinach: I used fresh spinach but you can use other fresh leafy greens such as arugula, kale, beet greens.
This recipe was originally posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes/substitutions.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Brunch
- Method: Stovetop
- Cuisine: Western
