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Spinach Mushroom Omelette

Spinach Mushroom Omelette

Image credit to: Joshua Graveline for Boston Organics


  • 3 eggs
  • 1 splash oatmilk
  • 1 handful of mushrooms
  • 1.5 handfulls of spinach
  • 2 Tbsp cheese 
  • 1 Tbsp butter, ghee, or coconut oil


1. Whisk eggs, oatmilk in a bowl and set aside. Chop mushrooms, spinach, and onion. 

2. In medium-heat pan, melt butter. Sautee mushroom, and spinach until browned; about 7 minutes. Pour in eggs. Once edges of omlette start setting, lift with spatula to make sure it doesn't stick to pan. Before egg is fully cooked, crumble cheese on top of omlette, fold omlette in half and cook until cheese is melted about 1 minute. Serve hot! 

Tested and Approved by Boston Organics (Joshua Graveline)

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