Savory Sautéed Mushroom Omelet

Earthy, healthy and nutritious, this omelet is packed with protein.

Eggs and mushrooms, two culinary powerhouses, offer a wealth of nutrients that can enhance both your health and your culinary creations.

Eggs are an exceptional source of high-quality protein, providing essential amino acids necessary for muscle repair and growth. Packed with vitamins such as vitamin A, D, E, and B-complex vitamins, eggs support healthy skin, strong bones, and a robust immune system.

Meanwhile, mushrooms bring a unique array of nutritional benefits to the table. These earthy delights are low in calories and fat while being rich in fiber, making them an excellent choice for weight management and digestive health. Moreover, mushrooms are a natural source of vitamins and minerals, including potassium, selenium, and vitamin C, which promote cardiovascular health and bolster the body’s defense against oxidative stress.

Incorporating eggs and mushrooms into your meals not only adds depth of flavor but also provides a nutritious boost to your overall well-being.

Savory Sautéed Mushroom Omelet


  • 3 large eggs
  • 1 cup sliced mushrooms
  • 1/4 cup mix of diced red and white onions
  • 1 small cherry bell pepper, cut in rounds
  • 1 cup fresh spinach leaves, chiffonade
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • Grated cheese, optional


  1. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
  2. Add the mushrooms, onions, and peppers to the skillet. Sauté them for 3 to 4 minutes or until they become tender.
  3. Add the spinach leaves to the skillet and cook until they wilt, which should take about 1 to 2 minutes. Season the mixture with salt and pepper according to your taste. Remove the sautéed vegetables from the skillet and set them aside.
  4. In a mixing bowl, crack the eggs and whisk them until well combined. Season the eggs with salt and pepper.
  5. Wipe the skillet clean and return it to the stove over medium heat. Add the remaining tablespoon of olive oil and let it heat up.
  6. Pour the beaten eggs into the skillet and let them cook undisturbed for a minute or until the edges start to set.
  7. Using a spatula, gently lift the edges of the omelet and tilt the skillet to allow the uncooked eggs to flow to the edges.
  8. Once most of the eggs are set but the top is still slightly runny, spread the sautéed vegetables evenly over one side of the omelet. If desired, sprinkle some grated cheese over the vegetables.
  9. Using the spatula, carefully fold the other half of the omelet over the vegetable side, creating a half-moon shape.
  10. Cook the omelet for another minute or until the eggs are fully cooked and the cheese, if used, has melted.
  11. Slide the omelet onto a plate and let it rest for a minute before serving.
  12. Garnish with additional sautéed vegetables, fresh herbs or a sprinkling of cheese.

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