Healthy Spinach & Mushroom Omelette

 

Eggs have always and will forever be one of my favorite foods. I like them boiled, fried, poached, baked, scrambled, and any other way you can think of. Lately, making omelettes has been my favorite breakfast. To be honest, I didn't really know how to make an omelette until a few months ago while I was volunteering as kitchen help at a backpackers in Wilderness, South Africa. Before, I used to attempt an omelette which always ended up being scrambled eggs. But, I had to quickly learn how to make it this way because the menu included an omelette.

mushroom-omelette-recipe

Thanks to the wonderful ladies at the backpackers, knowing how to make omelettes has been so much fun and a great way to start the day. I mostly make my omelettes vegetarian, but sometimes I gotta add the bacon, because why not. The fillings usually range from peppers, salmon, kale, spinach or mushrooms. This time around I made this one with spincach and mushroom before topping it off with some bacon, greens, onion and an avocado on the side. 

mushroom-omelette-recipe

Serves 1

Ingredients

3 eggs (organic)

2 slices of bacon

2 cups raw spinach

Half a cup of mushrooms

1 tbsp olive oil

1 tbsp of butter

Mixed baby greens

A pinch of salt

Half an avocado

greens, onion, goat cheese and chili flakes to garnish

  • In a skillet, place bacon, cook until crispy, remove and then place the mushrooms letting them saute in the bacon grease. Saute for 5 minutes, and then add the spinach for another minute. While that's cooking, crack 3 eggs and whisk adding some salt for seasoning. Take mushrooms and spinach out of the pan, making sure there's nothing but grease remaining in the pan. Add 1 tbsp of olive oil, when hot, pour the eggs making sure the whole pan is evenly covered with the egg. When it starts to look cooked, add the spinach and mushroom on one side of the pan, leaving the rest of the egg to flip over the fillings. Before flipping the egg, check to see if it's cooked through and if it is, flip it over the other side covering the spinach and mushroom. Turn the heat off and let it sit in the pan for a few more seconds. Once that's done, carefully transfer the omelette on to a plate, garnish with some mixed baby greens, onion, chili flakes and sliced bacon. Have the omelette with an optional avocado and tea on the side. The tea I'm having is rooibos. 

If you like this recipe, make sure to comment and share below, Enjoy!