Mushroom omelette
A quick and satisfying mushroom and spinach omelette, lightly spiced with paprika and cooked until just set for a simple, wholesome meal.
Updated : 07 January, 2026
Easy
About 20 min.
Ingredients
1 tablespoon
Rapeseed oil
80 grams
Mushroom
1 tablespoon
Ground paprika
1 handful
Spinach
2
Eggs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a non-stick frying pan over a medium heat. Add the sliced mushrooms and cook for 2-3 minutes, until they are golden brown. Sprinkle in the paprika, add the spinach and stir briefly until the spinach wilts. Remove the vegetables from the pan and set aside.
Step 2
Crack the eggs into a bowl and beat well, seasoning with salt and freshly ground black pepper. Pour the beaten eggs into the same pan and cook gently, using a spatula to draw the cooked edges towards the centre so the uncooked egg flows into the gaps and sets.
Step 3
Once the omelette is nearly cooked through, spoon the mushroom and spinach mixture back over one side. Fold the omelette in half, then slide it onto a plate to serve.
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