Mushroom and Spinach Omelet
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Mushroom and Spinach Omelet

Submitted by: Isabel De Los Rios

Prep Time: 2 Minutes

Cook Time: 10 Minutes

Servings: 1

Quick and easy breakfast with veggies.


    2 tsp. coconut oil

    1 c. spinach

    1/2 c. white mushrooms

    2 egg

    sea salt & black pepper to taste


Heat 1 teaspoon of coconut oil in a pan over medium heat.

Add spinach and sliced mushrooms, and sauté until spinach is wilted. Remove from pan and set aside.

Heat remaining coconut oil in the pan. Pour lightly beaten eggs into the pan, and season with sea salt and pepper to taste. As the eggs begin to set, lift the edges with a spatula, allowing uncooked eggs to flow underneath. When the omelet is set, but still moist on surface, cover half of it with the sautéed spinach and mushrooms. Fold the omelet in half, and let cook for another minute before serving warm.