Spinach Omelette with Creamy Mushrooms

This is a super quick and healthy lunch omelette made with super flavorful spinach powder and filled with creamy delicious fried mushrooms. It’s whole30 friendly if you omit the toast too!

You gotta love a healthy quick lunch, right? I certainly do! And eggs are a great solution for that! This would also be really nice for breakfast as it’s fast, easy and filling too. I love eggs but more for brunch than for breakfast. I can’t really handle them so early in the day. How about you? Do you like eggs for breakfast?

Instead of fresh spinach, I used spinach powder for this recipe! I found it on a website recently, the products of which I really love and was still looking for a way to use the powder. I am still planning to use it in other dishes too soon since it worked super well for this well! The powder is 100% dried spinach and when you open the bag, you can smell a lot of flavor immediately. I love it!

The filling is mushrooms which are first fried and then have coconut milk, dried wild garlic and salt added to them. Dried wild garlic is a wonderful spice to use because a little goes a long way. It’s very flavorful! The mushroom mixture is a very creamy delicious filling that is full of flavor and works super well with the spinach omelette. I absolutely love mushrooms so I try to use them in lots of dishes. Like in my Mushroom, Rosemary & Tomato salad that I posted on Tuesday this week!

Personally, I always enjoy some bread alongside an omelette but that’s absolutely up to you! If you’re just looking for a healthy meal and want to eat it on it’s own or alongside a salad, that would be lovely too. The omelette itself is whole30 friendly and low carb. I just enjoy adding bits of omelette and mushrooms onto my toast. Does anyone else do that?

Well, with or without bread, it’s delicious and I think you should make this for lunch as soon as possible! I’ve made it for my husband a few times since it’s so fast and I think I should make it again soon too. Let me know what you think if you try it!

Will you make this for lunch soon? Or how about my Mediterranean Dutch Baby Pancake?

Difficulty: Beginner Prep Time 15 mins Cook Time 16 mins Total Time 31 mins
Servings: 1


This is a super quick and healthy lunch omelette made with super flavorful spinach powder and filled with creamy delicious fried mushrooms. It's whole30 friendly if you omit the toast too!



  1. Clean and chop the mushrooms. Heat up 1 tsp of olive oil in a pan and fry for 10 minutes. Then add salt, coconut milk and a sprinkle of wild garlic and fry for another minute while stiring. Remove from the pan. 

  2. Whisk together eggs with spinach powder and salt. Whisk well! 

    Heat up 1 tsp of olive oil in a pan. When hot, add the egg mixture. Lower the temperature to medium and cover the pan. Flip after one or two minutes and fill with the mushroom mixture. Let fry for another minute, then fold together and serve. Enjoy!

Keywords: omelette, egg dish, quick lunch, lunch dish, vegetarian, vegetarian lunch, creamed mushrooms, spinach omelette,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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