Sautéed Spinach and Mushroom Omelet with Crumbled Feta

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Fluffy eggs cooked with fresh spinach and mushrooms, topped with tangy feta for a protein-rich keto breakfast. This American-inspired keto recipe (low-carb), ready in about 10 minutes, pairs olive oil, mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 216 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp olive oil
• 1/2 cup, sliced mushrooms
• 1 cup, packed spinach
• 4 large eggs
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp, crumbled feta cheese

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Step 2: Add 1/2 cup sliced mushrooms and cook for 3-4 minutes until golden and tender, stirring occasionally.
3. Step 3: Stir in 1 cup packed spinach and cook for 1 minute until wilted.
4. Step 4: Whisk 4 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl; pour over vegetables in the skillet.
5. Step 5: Cook for 2-3 minutes over medium-low heat, lifting edges with a spatula to let uncooked egg flow underneath, until edges are set.
6. Step 6: Sprinkle 2 tbsp crumbled feta over the top and cook for 1 more minute until eggs are set but still moist.
7. Step 7: Slide onto a plate and serve immediately.