Spinach Mushroom Omelet

You have some left over spinach? Make these amazing spinach omelet keto breakfast recipe packed with High-fiber low-carb vegetables like spinach and high-protein ingredients like egg, cheese, mushrooms. A crispy golden omelet on the inside and soft and fluffy on the outside packed with deliciousness flavored with the sweetness of the caramelized onion.

All you need to do is fry up some sliced mushrooms, then add in a handful of spinach to wilt. Meanwhile, beat together eggs, cheese, salt and pepper. Pour the egg mix straight into the frying pan and stir to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelet is golden brown and the top is almost-but-not-quite set. Finally fold the omelet in half and tip out onto a plate. A delicious, healthy meal in just 10 minutes!

Serve: 2 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 Mins

Ingredients:

Sautéed Vegetables

1/2 tbsp Vegetable oil

2 cloves Garlic

8-10 large Mushrooms, finely sliced

A handful of fresh spinach, sliced in strips

salt as per taste

Caramelized Onions

1 tsp Vegetable Oil

2 large Onions, finely sliced

Omelet

1 tbsp Vegetable oil/ Butter

2 large Eggs

1/3 cup Mozzarella Cheese

Salt to taste

Garnish

Coriander

Spring Onion

Cheese

Oregano

Let's get cooking:

1. Add oil to a medium-hot skillet. Once the oil is hot enough add in the garlic and let it cook until translucent. Cooking the garlic first helps in getting rid of the raw taste. Now add the mushroom and spinach and sauté for 2 minutes or until the mushroom and spinach is wilted. Once cooked keep it aside in a plate.

2. To the same pan, add oil and toss in the onions. Cook the onion on medium heat to avoid burning it. Cook it till dark brown/ caramelized. Keep it aside in a plate.

3. Crack the eggs in a bowl, add in salt and mozzarella cheese and whisk it till foam is created. Add oil/butter (as per your preference) to the pan. Once the oil is hot enough, add the whisked egg to it. Keep the gas on medium-low heat. Place a lid on the pan to cook the omelet from the top as well. Once you see the base of the omelet turning light brown and the top cooked, place the omelet on the top-side-down.

To assemble:

On the hot omelet, grate some mozzarella cheese so that the cheese is melted. On one side, add a layer of the caramelized onions, sautéed vegetables and cheese. Once all vegetables are over, close it with the other side (as shown in the picture).

Serve while hot and garnish with more grated cheese and oregano.

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