Cheesy Spinach & Mushroom Omelet

Easy and flavorful cheesy spinach and mushroom omelet seasoned with MAHMI Original All-Purpose Seasoning.

A hearty but healthy Keto breakfast and brunch omelet, filled with cheese, mushrooms, spinach, onions, and tomatoes. This omelet pairs well with bacon, fresh avocados, smoked and maple sausage, hash browns, potato hash, Toast, and biscuits; anything really that suits your appetite.

Prep time: 10 mins         Cook time: 20 mins

Main Ingredients

• 4 eggs, beaten in separate bowls

• 8 small button mushrooms, sliced

• 2 tbsp sweet onions, diced

• 3 garlic cloves, minced

• 1 - 1/2 cup packed spinach, chopped

• 1/4 cup tomatoes, chopped

• 1/4 cup Mozzarella Cheese

• 1/4 cup Parmesan Cheese

• 2 tbsp butter

• 1 tbsp vegetable oil (for stuffing)

• 1 tsp vegetable oil (for eggs)

• 2 - 1/2 tsp MAHMI Original All-Purpose Seasoning

• Salt to taste

• Chopped parsley for garnish

Recipe Steps

1. Heat 1 tbsp vegetable oil in a medium or large skillet over medium-high heat. Add mushrooms, and sauté for 3 minutes.

2. Add in diced onions, minced garlic, 1 tsp MAHMI Original All-Purpose Seasoning, and salt to taste. Sauté for 2 more minutes until onions become translucent and mushrooms begin to golden in color.

3. Then add chopped tomatoes and spinach. Turn heat off and mix filling together until spinach becomes wilted.

4. Transfer filling into a separate bowl or plate, and wipe out skillet.

5. Add 1 tbsp butter and 1/2 tsp vegetable oil to skillet on medium to medium low heat, the vegetable oil will prevent the butter from burning. Once butter has melted, pour in egg mixture (2 whipped eggs), forming a large circle.

6. Cover skillet with a lid and cook eggs for about 1 minute until the edges begin to curl slightly, and the eggs are solid in texture and slightly shinny.

7. Reduce heat to low and season eggs with 1/4 tsp MAHMI All-Purpose Seasoning and salt to taste. Gently lift up the edges making it easy to slide your spatula under, carefully and flip.

8. Remove skillet from heat and sprinkle on half of the Mozzarella and Parmesan cheese in an even layer covering the egg base, and add vegetable stuffing.

9. Place skillet back on low heat, and gently lift up the edge of the omelette, and carefully fold it over the filling.

10. Cook for 1 minute, slide omelet onto a plate, garnish with Parsley and serve.

11. Repeat steps 5-10 for 2nd omelet and serve.

Visit our Instagram for recipe videos!