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Spinach Omelet Recipe

Omelette stuffed with spinach and cheese

Total Time: 15 minutes
Servings: 1


  • 3 pasture-raised eggs, beaten
  • 1/2 cup fresh spinach
  • 1/2 cup fresh mushrooms
  • 1/4 cup fresh red bell pepper, diced
  • salt and pepper, to taste
  • 1 tbsp coconut oil


  1. Saute mushrooms and peppers in coconut oil until tender.
  2. Set sauteed vegetables aside in a bowl. 
  3. Pour the whisked eggs into a skillet and cook on medium heat. 
  4. Slightly lift the eggs with a spatula to allow the uncooked portion to flow underneath.
  5. Cook until the eggs are set (approximately 3-5 minutes).
  6. Place sautéed vegetables on half of the omelet.  
  7. Add cheese if desired.
  8. Gently fold over the other half and slide the omelet onto a plate.  

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