Spinach & Mushroom Omelette

By Dr Ernst
December 6, 2019


  • 1 c organic baby spinach
  • 3-4 free-range eggs, slightly beaten
  • 1⁄2 c organic mushrooms
  • 1⁄4 cup organic onions, diced
  • 1⁄4 c organic red pepper, chopped
  • 1⁄8 tsp Himalayan pink salt
  • ½ tsp pepper (you can add pepper for garnish as well)
  • 1 Tbsp Coconut Oil
  • Minced parsley for garnish



  1. In a large skillet, sauté the mushrooms, onions, red pepper, and spinach leaves with a bit of coconut oil, until tender. Remove from the skillet and set aside.
  2. In a bowl, stir the other ingredients together EXCEPT coconut oil.
  3. In the same skillet, begin heating the coconut oil. Pour egg mixture into skillet.
  4. Cook for about 3-4 mins over medium heat. Lift edges slightly with a spatula so any uncooked portions can flow underneath until eggs are set.
  5. Place sautéed veggies on half of the omelet.
  6. Gently fold over the other half and slide onto a plate. Garnish with parsley and pepper and enjoy!
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