Sautéed Spinach and Mushroom Omelette with Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fluffy three-egg omelette filled with sautéed spinach, mushrooms, and tangy feta cheese for a savory brunch option. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 18 minutes, combines large eggs, fresh spinach leaves, white mushrooms, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 8 min Cook: 10 min Serves 1 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium non-stick skillet over medium heat. Add 1/2 cup sliced white mushrooms and sauté for 4 minutes until golden and softened.
  2. Step 2: Add 1 cup fresh spinach leaves to the skillet and cook, stirring, for 2 minutes until wilted. Remove the vegetables from the skillet and set aside.
  3. Step 3: In a bowl, whisk 3 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until frothy.
  4. Step 4: Melt 1 tbsp unsalted butter in the same skillet over medium-low heat. Pour in the eggs and cook undisturbed for 1-2 minutes until the edges begin to set but the center is still slightly runny.
  5. Step 5: Evenly distribute the sautéed spinach and mushrooms over one half of the eggs, then sprinkle 1/4 cup crumbled feta cheese on top.
  6. Step 6: Carefully fold the omelette in half using a spatula and cook for another 1 minute until the cheese softens and the eggs are fully set.
  7. Step 7: Slide the omelette onto a plate and serve immediately.

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