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Mediterranean Loaded Veggie Omelette Recipe with spinach and mushrooms.

Mediterranean Loaded Veggie Omelette

This Mediterranean Loaded Veggie Omelette is a nutrient-dense powerhouse featuring sautéed mushrooms, vibrant bell peppers, and fresh baby spinach. Designed to be naturally DASH-diet friendly, it delivers high protein and fiber to keep you full and focused. Ready in under 20 minutes, it's the perfect balance of fluffy eggs and savory Mediterranean flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: Greek, Middle Eastern
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 3 Large Eggs room temperature
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 cup Sliced Mushrooms
  • 1/4 cup Diced Bell Peppers Red/Orange
  • 1/2 cup Fresh Baby Spinach
  • 2 tbsp Crumbled Feta or Shredded Mozzarella
  • Salt and Black Pepper to taste
Optional:
  • Fresh Parsley for garnish

Method
 

  1. Sauté: Heat olive oil in a non-stick skillet over medium heat. Add mushrooms and peppers. Sauté for 3–4 minutes until softened and moisture is gone. Stir in spinach until wilted. Remove veggies from pan and set aside.
  2. Whisk: In a bowl, whisk eggs with a pinch of salt and pepper until fully combined.
  3. Cook: Wipe the skillet clean, add a drop of oil if needed, and pour in eggs. Let them sit for 30 seconds.
  4. Tilt: Use a spatula to lift edges, tilting the pan to let the runny egg reach the surface.
  5. Fill: Once the top is set, spread the cooked veggies and cheese over one half.
  6. Fold: Fold the omelette in half. Turn off the heat and let it sit for 30 seconds to melt the cheese.
  7. Serve: Slide onto a plate and enjoy immediately.

Notes

  • Pro Tip: For maximum fluffiness, use room-temperature eggs. Cold eggs hit the pan and seize up, whereas room-temperature eggs expand more easily.
  • Watery Omelette Fix: If you use frozen spinach, ensure you squeeze every drop of water out before adding it to the pan.
  • DASH Diet Note: To keep this strictly low-sodium for DASH guidelines, swap the feta for a lower-sodium Swiss cheese or simply use extra fresh herbs like dill or chives for flavor.
  • Storage: While best served fresh, you can store the sautéed vegetable mix in the fridge for up to 3 days to make assembly even faster during the work week.