If you want something delicious and filling, but you don’t have a ton of time. Well, this Keto Mushroom and Spinach Omelette is my absolute go-to for exactly those kinds of days! It’s savory, packed with nutrients, and keeps you full for hours, all while being perfectly low-carb. Forget boring breakfasts, this one feels like a little treat, and it comes together in no time. Seriously, you’re going to love it.

Ingredients for this Keto Mushroom and Spinach Omelette

This makes one hearty omelette. If you’re cooking for two, just double everything!

3 large eggs
1/2 cup sliced cremini mushrooms
1 large handful of fresh spinach (it wilts down a lot!)
1/4 cup shredded cheddar cheese (or feta, if you’re feeling fancy)
1 tablespoon butter or avocado oil
A splash of heavy cream or unsweetened almond milk (optional, for fluffiness)
Salt and freshly ground black pepper to taste

Instructions

Prep Your Veggies: First things first, get your mushrooms sliced and give that spinach a quick rinse. Pat the spinach dry with a paper towel – this helps prevent a watery omelette. Nobody wants that!
Sauté the Goodness: Melt the butter in a non-stick skillet over medium heat. Once it’s sizzling a bit, toss in the sliced mushrooms. Let them cook for about 3-4 minutes until they get nice and golden brown. Then, add the spinach and cook for another minute or two, just until it wilts. Sprinkle with a pinch of salt and pepper and transfer the veggies to a small bowl.
Whisk the Eggs: While the pan is empty, crack your eggs into a separate bowl. Add that optional splash of cream, a pinch of salt, and pepper. Now whisk them like you mean it! The more air you whip in, the fluffier your omelette will be.
Cook the Omelette: Pour the egg mixture into the same skillet (add a little more butter if needed) over medium-low heat. Let it cook for a couple of minutes. As the edges start to set, gently push them toward the center with a spatula, tilting the pan, so the uncooked egg flows underneath.
Add the Fillings & Fold: Once the omelette is mostly set but still a little wet on top, sprinkle the cooked mushrooms, spinach, and shredded cheese over one half. Carefully fold the other half over the filling. Let it cook for one more minute to get that cheese all melty and perfect.
Serve and Enjoy!: Gently slide your beautiful omelette onto a plate. I love to top mine with a little fresh parsley or some sliced avocado. Dig in!

Cook and Prep Times

Prep Time: About 5 minutes
Cook Time: About 10 minutes
Total Time: A quick 15 minutes!

Nutritional Information

Please note: This is an approximation and can vary based on the specific ingredients you use.

Calories: 390 kcal
Net Carbs: 4g
Protein: 26g
Fat: 30g

Frequently Asked Questions

How do I stop my omelette from sticking to the pan?

The key is a good non-stick skillet and enough fat! Make sure your pan is properly heated before you add the butter or oil. Don’t crank the heat up too high, either. A nice, steady medium-low heat is your best friend for a perfect, non-stick omelette.

Can I make this omelette dairy-free?

Just swap the butter for a dairy-free alternative like avocado oil or coconut oil. For the cheese, you can use a dairy-free shredded cheese or simply leave it out – the mushroom and spinach combo is so flavorful, you won’t even miss it. And of course, skip the heavy cream.

What else can I add to my keto omelette?

Think of this recipe as your starting point. You could add diced bell peppers, chopped onions, cooked bacon crumbles, or some leftover sausage. Just be mindful of the carb count of any extra veggies you add. Asparagus and goat cheese is another one of my favorite combinations!