Veggie Omelet
By: deva January 25, 2019

Omelets make a delicious meal anytime! They are quick to make, filling and fall under paleo, keto and vegetarian guidelines.

  • 5 eggs
  • 1 head of spinach, washed and chopped
  • 1 yellow onion, diced
  • 1 pack brown mushrooms, sliced
  • Olive oil
  • Handful of olives, sliced
  • Salt and pepper, to taste 
  1.  In a medium size pan, cook your mushrooms on a dry pan until they start to release water. Set aside
  2. Sauté onions with a little salt and pepper until almost caramelized 
  3. Add the spinach to the sautéed onions and cook until wilted
  4. Once the spinach is wilted add the mushrooms to the pan
  5. Add beaten eggs to the pan making sure to evenly space out egg mixture
  6. Garnish the omelet with the sliced olives and let cook on stove top until the bottom is cooked
  7. Throw your omelet into the oven on broil to get the top nice and golden brown


Servings: 2
Main Ingredient: Eggs, Mushrooms, Olives, Spinach
Categories: appetizers, vegetarian, gluten-free, breakfast, lunch, snack, main course,