Veggie-Packed Omelet: Spinach, Mushrooms, and Feta Wrapped in Eggs
This veggie-packed omelet is a great way to start your day. It's packed with protein, fiber, and healthy fats, and it's easy to make. Simply whisk together your eggs, salt, and pepper, then cook them in a skillet until they're cooked through. While your eggs are cooking, sauté your spinach and mushrooms in a separate skillet until they're softened. Once your eggs and veggies are cooked, sprinkle the feta cheese over the eggs, then add the spinach and mushroom mixture to one side. Fold the eggs over the spinach and mushroom mixture and cook for an additional minute or two, or until the omelet is heated through. Serve immediately and enjoy!
Omelets are a classic breakfast food, and for good reason. They're quick, easy, and versatile, and they can be made with any number of ingredients. This veggie-packed omelet is a great way to get your daily dose of vegetables, and it's also a good source of protein and healthy fats. I first started making this omelet when I was trying to find a way to use up some leftover spinach and mushrooms. I was pleasantly surprised by how delicious it was, and it's quickly become one of my favorite breakfast recipes. I've since experimented with different variations of this recipe, and I've found that it's always good, no matter what vegetables I use. So if you're looking for a quick, easy, and healthy breakfast, give this veggie-packed omelet a try.
Veggie-Packed Omelet: Spinach, Mushrooms, and Feta Wrapped in Eggs Veggie-Packed Omelet: Spinach, Mushrooms, and Feta Wrapped in Eggs Veggie-Packed Omelet: Spinach, Mushrooms, and Feta Wrapped in Eggs Veggie-Packed Omelet: Spinach, Mushrooms, and Feta Wrapped in Eggs
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 3 large eggs
  • 2 tablespoons coconut oil, divided
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a bowl, whisk together the eggs, salt, and pepper.
  2. Heat 1 tablespoon of coconut oil in a nonstick skillet over medium heat.
  3. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the eggs are cooked through.
  4. While the eggs are cooking, heat the remaining 1 tablespoon of coconut oil in a separate skillet over medium heat.
  5. Add the spinach and mushrooms to the skillet and cook until the spinach is wilted and the mushrooms are softened.
  6. Sprinkle the feta cheese over the eggs.
  7. Add the spinach and mushroom mixture to one side of the eggs.
  8. Fold the eggs over the spinach and mushroom mixture.
  9. Cook for an additional minute or two, or until the omelet is heated through.
  10. Serve immediately.
Why It Works
  • The coconut oil adds a rich flavor to the omelet.
  • The spinach and mushrooms add a boost of nutrients and fiber.
  • The feta cheese adds a salty and tangy flavor.
  • Folding the omelet over the spinach and mushroom mixture ensures that the vegetables are evenly distributed throughout the omelet.
  • Cooking the omelet for an additional minute or two after folding it over ensures that the cheese is melted and the omelet is heated through.