Keto Mushroom & Spinach Omelette 🍳
Fluffy, cheesy, and packed with veggies—perfect for a low-carb breakfast or brunch!
Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins
Servings: 1
Ingredients
-
3 large eggs
-
¼ cup sliced mushrooms
-
¼ cup fresh spinach, roughly chopped
-
2 tbsp shredded cheese (cheddar, mozzarella, or goat cheese)
-
1 tbsp butter (or olive oil)
-
Salt & pepper to taste
-
Optional: Pinch of garlic powder, red pepper flakes, or fresh herbs
Instructions
1. Sauté the Veggies
-
Heat a nonstick skillet over medium heat and melt ½ tbsp butter.
-
Add mushrooms and sauté for 2-3 mins until softened.
-
Toss in spinach and cook just until wilted (30 sec). Remove from pan and set aside.
2. Cook the Eggs
-
In a bowl, whisk eggs with a pinch of salt and pepper.
-
Melt the remaining ½ tbsp butter in the same skillet over low-medium heat.
-
Pour in the eggs and let them set slightly (about 10 sec), then gently push cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.
3. Add Fillings & Fold
-
Once eggs are mostly set but still slightly runny on top (~1-2 mins), sprinkle cheese over one half.
-
Top with the mushrooms and spinach.
-
Carefully fold the omelette in half with a spatula and cook another 30 sec–1 min until cheese melts.
4. Serve & Enjoy!
-
Slide onto a plate and garnish with extra pepper, herbs, or hot sauce if desired.
Tips for the Perfect Keto Omelette
✔ Extra fluffy? Add 1 tbsp heavy cream or almond milk to the eggs before whisking.
✔ More protein? Mix in cooked bacon, sausage, or diced ham.
✔ Crispy edges? Use a bit more butter and cook on slightly higher heat.
Only ~350 calories & 3g net carbs! Great with a side of avocado 🥑 or keto toast. Enjoy! 😊