A simple vegetarian omelet that’s savory, cheesy and healthy. The original recipe came from a health spa in Mexico, Rancho La Puerta. I’ve used Japanese Brown Beech Mushrooms (learn more about different types of Japanese mushrooms here) but use any type of fresh mushrooms (I also love a mixture of different types of wild mushrooms).
Healthy Mushroom and Spinach Omelet
- 4 ounces fresh mushrooms, sliced if large
- 1 cup fresh baby spinach leaves
- 1/2 cup shredded cheese
- 3 eggs, whisked
- cooking oil
- salt and freshly ground black pepper
- Heat a large nonstick skillet over medium heat. When hot, swirl in cooking oil. Add in the mushrooms and cook for 1 minute. Add in the spinach leaves and cook until the mushrooms are soft and leaves are wilted. Season with salt and pepper, and dish out to a plate. Set aside.
- Season whisked eggs with salt and pepper. Wipe skillet clean and return to medium heat. When hot, swirl in cooking oil. Add in the eggs and cook until the bottom is just barely set. Run the spatula along the edge and bottom of egg, to loosen. Flip omelet over, then spoon on the mushroom and spinach mixture to one side. Add in the cheese and fold over the omelet. Cook until omelet is cooked through and cheese melted. Top with fresh tomatoes.