Sautéed Spinach and Mushroom Omelet with Crumbled Feta
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.
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
Instructions
- Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
- Step 2: Add 1/2 cup sliced mushrooms and cook for 3-4 minutes until golden and tender, stirring occasionally.
- Step 3: Stir in 1 cup packed spinach and cook for 1 minute until wilted.
- 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.
- 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.
- Step 6: Sprinkle 2 tbsp crumbled feta over the top and cook for 1 more minute until eggs are set but still moist.
- Step 7: Slide onto a plate and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
