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An omelet with mushrooms and spinach on a plate.
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4.70 from 20 votes

Healthy Omelette Recipe

This healthy omelette recipe tastes as fresh and delicious as it looks! A folded golden omelette, stuffed with sauteed mushrooms, spinach and melty mozzarella. An easy and healthy breakfast!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 1 omelette
Calories: 728kcal
Author: Becky Hardin

Equipment

  • 8-inch Non-stick Skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped portobello mushrooms
  • 1 tablespoon chopped fresh onions
  • 1 cup kale stems removed
  • 3 large eggs *
  • 1 tablespooon unsalted butter ⅛ stick**
  • 1 cup freshly shredded mozzarella cheese

Instructions

  • In a nonstick pan, add the olive oil, chopped mushrooms, and fresh onion. Sauté for 7-8 minutes on medium heat. Remove from pan and set aside
    1 tablespoon olive oil, 1 cup chopped portobello mushrooms, 1 tablespoon chopped fresh onions
    Sliced mushrooms in a frying pan on a white background.
  • In the same pan add the kale leaves. Saute for 10 minutes on medium-low heat. Remove from pan and set aside.
    1 cup kale
    Kale in a frying pan.
  • In a small bowl, crack the eggs and whisk well.
    3 large eggs
    A glass bowl with a yellow liquid in it.
  • Melt the butter in the pan over medium heat.
    1 tablespooon unsalted butter
    A frying pan filled with oil on a stove top.
  • Add the beaten eggs and let the omelette cook for 7 minutes on medium heat.
    An omelet is being cooked in a frying pan.
  • Carefully flip the omelette and let it cook for 5 minutes more.
    An omelette in a frying pan on a stove top.
  • Add the mozzarella on one half of the omelette and let it melt for 2 minutes.
    1 cup freshly shredded mozzarella cheese
    An omelet with cheese in a skillet.
  • Add the kale and mushrooms over the melted mozzarella.
    An omelet with mushrooms and kale in a skillet.
  • Flip half of the omelette over the cheese, kale and mushrooms.
    An omelet in a skillet on a plate.
  • Serve while still warm!
    An omelet with spinach and herbs on a plate.

Notes

*If using egg whites only, use 4-5 egg whites.
**Butter helps prevent sticking, and adds a wonderfully rich flavor to the eggs. However, you can skip the butter and use more olive oil if preferred.
Tips:
  • The best pan for making omelettes is an 8-inch, non-stick skillet. 
  • Swap the listed add-ins for any ingredients you prefer.
  • For best results, bring eggs to room temperature before cooking. Cold eggs straight from the fridge take longer to set, which may result in uneven or over-cooking. Set the eggs on the counter while sautéing the veggies.
  • Beat the eggs well until no more flecks of white can be seen. It should be frothy and light.
  • Melt the butter before adding the eggs to the pan.
Storage: Store omelettes in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1omelette | Calories: 728kcal | Carbohydrates: 11g | Protein: 48g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 649mg | Sodium: 959mg | Potassium: 853mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8286IU | Vitamin C: 63mg | Calcium: 825mg | Iron: 5mg