Sautéed Spinach and Mushroom Omelet with Crumbled Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy eggs cooked with fresh spinach and mushrooms, topped with tangy feta for a protein-rich keto breakfast. This american-inspired keto (low-carb) ready in about 10 minutes pairs olive oil, sliced mushrooms, packed 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 5 min Cook: 5 min Serves 2 American cuisine 216 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Spinach and Mushroom Omelet with Crumbled Feta take to make?

Total time is about 10 minutes (5 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Spinach and Mushroom Omelet with Crumbled Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Spinach and Mushroom Omelet with Crumbled Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spinach and Mushroom Omelet with Crumbled Feta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Spinach and Mushroom Omelet with Crumbled Feta low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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