Sautéed Spinach and Mushroom Omelette with Toasted Sourdough

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A fluffy three-egg omelette filled with garlicky sautéed spinach and mushrooms, paired with crunchy toasted sourdough bread. This Western-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines large eggs, fresh spinach, button mushrooms 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 320 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.

Ingredients

• 3 large eggs
• 1 cup fresh spinach
• 1/2 cup sliced button mushrooms
• 1 minced garlic cloves
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 2 sourdough bread slices
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tsp olive oil and 1 tbsp unsalted butter in a non-stick skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
2. Step 2: Add 1/2 cup sliced button mushrooms and cook for 3-4 minutes until they release moisture and start to brown.
3. Step 3: Stir in 1 cup fresh spinach and cook for 1-2 minutes until wilted. Season with a pinch of salt and black pepper. Remove the vegetable mixture and keep warm.
4. Step 4: In a bowl, beat 3 large eggs with 1/4 tsp salt and 1/8 tsp black pepper until smooth.
5. Step 5: Wipe skillet clean, add 1/2 tbsp butter, and heat over medium. Pour in eggs and cook without stirring for 1-2 minutes until edges begin to set.
6. Step 6: Spoon the spinach and mushroom mixture evenly over half of the omelette and cook for another minute until eggs are mostly set but still soft.
7. Step 7: Carefully fold the omelette in half and cook for 30 seconds more, then slide onto a plate.
8. Step 8: Toast 2 slices of sourdough bread until golden and serve alongside the omelette for a satisfying brunch.