If you have browsed Mediterranean Living at all, you probably know that I am a huge fan of edible greens. Greens are used extensively in all of the Mediterranean Diet and, in fact, a lot of greens are eaten in every part of the world where the healthiest people reside. In Greece, wild edible greens named “horta” are picked from the mountains and forests and are used in everything from spinach pies (spanakopita) to horta with potatoes (recipe here). I love a Mediterranean Diet breakfast that has greens in it and one of my favorite breakfasts is this spinach and mushroom omelette.
With any omelet, there is plenty of room for creativity. If you have mustard or dandelion greens or swiss chard in your refrigerator, you can use that instead of spinach. If you don’t like mushrooms, substitute red pepper. If you want a little cheese in the omelet, then by all means, add some! I like this omelette with crumbled feta, but it would be great with almost any cheese you have.
I like to top my omelettes with sliced tomatoes and whatever fresh herbs that are on hand (basil, oregano, thyme, parsley all come to mind). If you are feeling a bit daring, you might make this omelet and have a salad on the side. One of my favorites is to make a simple tomato and cucumber salad topped with Honey Dijon Vinaigrette (recipe here).
For a Mediterranean Diet breakfast on the go, you can turn this spinach and mushroom omelette into a “stroller” by wrapping it in a good sized wrap of your choice. This goes particularly well with a little bit of dressing or balsamic vinegar and sliced tomatoes. Wrap up the omelette in the wrap and then wrap that with aluminum foil and you have breakfast on the go.
Click here for more Mediterranean Diet Breakfast recipes.
Enjoy!
Photo Credit: Christine Dutton
Spinach and Mushroom Omelet
Ingredients
- 2 tsp extra virgin olive oil
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 4 cups spinach, stems removed if needed
- 4 eggs, whisked
- salt and pepper, to taste
- 1 tsp dried oregano
Instructions
- In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
- Saute mushrooms and onions for 3 minutes then add spinach.
- Season with salt, pepper, and oregano.
- Once cooked to desired tenderness, remove the vegetables from the pan.
- Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
- Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.
Nutrition
About the Author: Bill Bradley, R.D.
I’ve just started the MD and this website is in my bookmarks now fantastic recipes lovelyyy food
Very good. My wife and I loved it.
I made it as a quick dinner after a long day at work ..I omitted the onions and added a slice of cheese. Loved it.
I often make this recipe with a bit of cheese also! Thanks for the comment.
One of my go-to recipes.
Us too!
I really wish servings per person and serving amounts were on the recipes. It’s one thing I struggle with.
I followed the portions for the spinach and mushrooms and didn’t regret it at all! Was very filling for two people, but not heavy and regrettable a half hour later.
The Spinach and mushrooms make it filling AND good on the digestion. -Bill
Hi, is this recipe for one or two people (is it 1 or 2 servings??)
Please advise! Thanks, Donna
It’s more suited for two people.
Yes, I agree with the above responses regarding servings.
Usually, 2 r a good start. Always, easy to add. Servings are usually 2-3 oz.
I used the white part of the egg instead of an egg with the yolk. Turned out great.
Glad you enjoyed it. Curious why you didn’t use the yolk?