A wholesome, colorful omelette that brings together tender mushrooms, vibrant spinach, and fluffy eggs, served with creamy avocado and juicy cherry tomatoes. This dish is simple yet satisfying, perfect for a nourishing breakfast, brunch, or even a light dinner.
Why You’ll Love This Recipe
This omelette is quick to prepare and packed with nutrients from fresh vegetables and eggs. It feels light but filling, making it ideal for busy mornings or relaxed weekends. The contrast between the warm omelette and the fresh avocado and tomatoes makes every bite balanced and enjoyable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggs
1/4 cup mushrooms, thinly sliced
1 packed cup fresh spinach leaves
1/2 ripe avocado, sliced
4 cherry tomatoes, halved
1 tablespoon olive oil, divided
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
1 teaspoon sesame seeds
Directions
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 2 to 3 minutes until softened. Add the spinach and cook for 30 to 60 seconds, just until wilted. Remove the vegetables from the pan and set aside.
In a bowl, whisk the eggs with salt and black pepper until well combined. Heat the remaining olive oil in the same skillet over medium-low heat. Pour in the eggs and allow them to set gently for about 1 minute.
Spoon the mushroom and spinach mixture onto one half of the omelette. Carefully fold the other half over the filling and cook for another 1 to 2 minutes, until the eggs are fully set but still tender.
In a separate dry pan, lightly roast the cherry tomatoes cut-side down for 2 to 3 minutes until slightly blistered.
Transfer the omelette to a plate, arrange the avocado slices and roasted cherry tomatoes on the side, and sprinkle with fresh parsley and sesame seeds before serving.
Add grated cheese such as mozzarella or cheddar for extra richness.
Replace mushrooms with zucchini or bell peppers for a different vegetable profile.
Use only egg whites for a lighter version.
Season with paprika or mild chili flakes for added warmth.
Storage/Reheating
This omelette is best enjoyed fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a non-stick pan over low heat or in the microwave in short intervals to avoid overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw it completely and squeeze out excess water before cooking.
What mushrooms work best for this recipe?
Button mushrooms, cremini, or shiitake mushrooms all work well.
Can I prepare this omelette without oil?
A non-stick pan can be used with minimal or no oil, though a small amount improves flavor.
Is this omelette suitable for a healthy diet?
Yes, it is rich in protein, fiber, and healthy fats.
Can I add onions or garlic?
Yes, finely chopped onions or garlic can be sautéed with the mushrooms.
Can I make this recipe for more than one person?
Yes, simply multiply the ingredients and cook each omelette separately.
How do I know when the omelette is done?
The eggs should be set with no visible liquid, but still soft.
Can I serve this omelette cold?
It can be eaten cold, but it tastes best warm.
What can I serve with this omelette?
Whole-grain toast, a light salad, or fresh fruit pair well.
Is this recipe suitable for children?
Yes, it has mild flavors and can be easily adjusted to taste.
Conclusion
This mushroom and spinach omelette with avocado and cherry tomatoes is a simple, nourishing dish that highlights fresh ingredients and balanced flavors. It’s an easy recipe to rely on whenever you want something quick, healthy, and satisfying.
A nutritious and flavorful mushroom and spinach omelette, paired with creamy avocado and roasted cherry tomatoes. Perfect for a quick breakfast or light meal.
Ingredients
2 large eggs
1/4 cup mushrooms, thinly sliced
1 packed cup fresh spinach leaves
1/2 ripe avocado, sliced
4 cherry tomatoes, halved
1 tablespoon olive oil, divided
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
1 teaspoon sesame seeds
Instructions
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add mushrooms and cook for 2–3 minutes until softened.
Add spinach and cook for 30–60 seconds until just wilted. Remove from pan and set aside.
In a bowl, whisk eggs with salt and black pepper.
Heat remaining olive oil in the same skillet over medium-low heat. Pour in eggs and let set for about 1 minute.
Spoon mushroom and spinach mixture onto one half of the omelette. Fold the other half over and cook for 1–2 more minutes until eggs are set but tender.
In a dry pan, roast cherry tomatoes cut-side down for 2–3 minutes until slightly blistered.
Transfer omelette to a plate. Serve with avocado slices and roasted cherry tomatoes. Garnish with parsley and sesame seeds.
Notes
Use fresh eggs for best texture and flavor.
Ensure spinach is just wilted to avoid excess moisture.
Feel free to customize with your favorite herbs or cheese.
This dish is best served immediately for optimal texture.
