Veggie Omelette with Mushrooms, Spinach, and Feta

This Veggie Omelette with Mushrooms, Spinach, and Feta is an excellent way to start your day with a burst of nutrients and flavour. The sautéed mushrooms and spinach add earthiness and freshness, while crumbled feta brings a creamy, tangy bite. It’s a quick, protein-rich dish perfect for breakfast, brunch, or even a light dinner.

Ingredients

• 3 large eggs (or 2 eggs plus 2 egg whites, if preferred)
• 1/2 cup mushrooms, sliced (button, cremini, or your favourite variety)
• 1 cup fresh spinach (loosely packed), roughly chopped
• 2 tablespoons crumbled feta cheese
• 1 tablespoon milk (optional, for fluffier texture)
• 1 tablespoon butter or olive oil
• Pinch of salt and black pepper, to taste

Optional Add-Ins

• Onion, finely chopped
• Bell pepper, diced
• Chilli flakes, if you like some heat
• Fresh herbs (parsley or chives) for garnish

Instructions

1. Sauté the Vegetables

Warm a non-stick pan or skillet over medium heat. Add the butter (or olive oil) and let it melt. Place the sliced mushrooms in the pan and cook for about 3–4 minutes, stirring occasionally, until they start to release moisture and brown slightly. Add the chopped spinach and sauté for another 1–2 minutes, just until the leaves wilt. Season lightly with a pinch of salt and pepper. Transfer the vegetables to a small plate and set aside.

2. Beat the Eggs

In a bowl, crack the eggs. If you like a fluffier omelette, whisk in 1 tablespoon of milk. Season with a small pinch of salt and pepper. Whisk until the whites and yolks are well combined.

3. Cook the Omelette Base

Using the same pan (wipe it out if needed), set it over medium-low heat. Add a small pat of butter or a drizzle of oil if necessary. Once the pan is warm, pour in the beaten eggs, swirling the pan so the mixture spreads evenly.

4. Add the Filling

Allow the eggs to set slightly around the edges. Using a spatula, gently pull the edges of the omelette inward, letting the uncooked egg flow underneath. Continue this process until the surface is mostly set but still a bit soft on top. Evenly distribute the sautéed mushrooms and spinach over one half of the omelette, then sprinkle with the crumbled feta cheese.

5. Fold and Finish

Carefully fold the other half of the omelette over the filling. Let it cook for another minute to melt the feta and fully set the eggs. If you prefer a more well-done omelette, cook a bit longer.

6. Serve and Enjoy

Slide the omelette onto a plate. Garnish with fresh herbs or extra feta if desired. Serve warm alongside toast, fresh fruit, or a small salad.

Tips for a Delicious Veggie Omelette

• Use medium-low to medium heat: This allows the eggs to cook gently without burning or becoming rubbery.
• Experiment with vegetables: Feel free to include onions, tomatoes, or peppers for extra colour and flavour.
• Don’t overstuff: Too many fillings can make the omelette hard to fold and cook evenly.
• Keep it fresh: Add delicate herbs like basil or chives just before serving to preserve their bright taste.

Enjoy this Veggie Omelette with Mushrooms, Spinach, and Feta as a wholesome, protein-packed start to your morning or a quick meal any time of day.