Easy Spinach and Mushroom Omelet

A client asked me, “how many eggs is it good to eat per week.”

She’s trying to increase her protein intake to build more muscle and support her bones.

I told her as many as she would like! Within reason, of course.

1-3 eggs per day, depending on activity levels, would be ideal for her.

I’m a big fan of eggs. They are a nutrient dense source of high protein at a low price point, and very satiating. And, a great addition to her diet to help her achieve her goals.

Keep in mind that how many eggs someone could eat will vary from person to person, and be dependent upon daily activity.

Here’s a yummy omelet using 3 eggs and lots of veggies (plus a little cheese).

Enjoy!


Spinach and Mushroom Omelet
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Cuisine: Integrative Health Coach Recipes
Serves: 1 serving
Ingredients
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 shallot, peeled and sliced thin
  • 4-5 cremini mushrooms, sliced thin
  • 1 cup leaves of baby spinach
  • 1 tomato, diced
  • 3 pastured eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese
  • Sea salt
  • Black pepper
Instructions
  1. Saute onion and mushrooms in olive oil for 2-3 minutes in a frying pan (8-10 inch).
  2. Add spinach, and tomato and a pinch of salt.
  3. Cook on a medium/high heat until spinach wilts.
  4. Remove the vegetables from the pan and set aside on a plate.
  5. Add butter into the pan.
  6. Add beaten eggs into the pan.
  7. Roll the eggs around the skillet to let it partially set.
  8. Add cheese and cooked veggies on top of the eggs.
  9. Gently fold one side of the omelet on top of the other.
  10. Season with a couple of dashes of sea salt and freshly ground black pepper.