Spinach & Mushroom Egg Omelette
A protein-forward, low-carb omelette with sautéed spinach and mushrooms — quick to make and budget friendly.
- Calories
- 420
- Protein
- 28g
- Carbs
- 8g
- Fat
- 30g
Per serving
Ingredients
For 4 servings · 13 min total
- egg8
- fresh spinach2 cup
- mushroom (sliced)2 cup
- olive oil2 tbsp
- salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Heat a skillet over medium heat and add the olive oil, then sauté mushrooms until they begin to soften.
- 2Add spinach and cook until wilted, then transfer the vegetables off the heat and keep warm.
- 3Whisk eggs with salt and pepper until combined and pour into the same skillet over medium-low heat.
- 4When eggs begin to set, spread the sautéed mushroom and spinach mixture on one half and fold the omelette over.
- 5Cook briefly until eggs are fully set, slide onto a plate and serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.