Spinach Mushroom Omelet (Gluten-Free, Dairy-Free)

Our Favorite Savory Breakfasts/Brunches:

Having a boost of energy to start your day on busy mornings is a must, and I’m a big fan of a savory and filling breakfast. Here are some of our favorites:

• Baked Eggs with Spinach and Mushrooms (Gluten-Free, Dairy-Free)
• Easy Mashed Potato Waffles (Gluten-Free, Dairy-Free)
• Mini Egg Muffins (Gluten-Free, Dairy-Free)
• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)

And… today, we’re having healthy omelet wraps filled with sliced button mushrooms, spinach and lettuce. A tasty vegetarian meal that surprisingly takes up very little time and ingredients.

It’s a light dish that’s bright, vibrant and refreshing – perfect for those days when you’re not too hungry and want something quick and fresh instead.

Why This Recipe Works:

• Simple Ingredients: The ingredients you’ll need for this mushroom spinach omelet recipe are easily accessible at the local grocery store (nothing fancy required!)
• Easy to Make: These omelets come together very easily and quickly, and are ready in just 25 minutes! Perfect for a healthy breakfast, quick brunch or a simple dinner.
• Totally Gluten-Free and Dairy-Free: Best of all, this spinach mushroom omelet recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this healthy breakfast without issues.

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients required for this spinach omelet wrap recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

• Eggs: Since this is an omelet, eggs are fundamental. I would not recommend that you substitute the eggs for other ingredients.
• Water: Adding water to the beaten eggs makes the omelet lighter. Alternatively, you may also use an unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk or tigernut milk).
• Spring Onions: I like using spring onions (or green onions) for flavor, but you can also use chives or leeks as well.
• Mushrooms: I used fresh mushrooms (either button mushrooms or portobello mushrooms will work).
• Spinach: I used fresh baby spinach leaves but you can use other fresh leafy greens such as arugula, kale, beet greens.

How to Make Spinach Omelet Wraps (Step by Step):

1. Beat Eggs with Water

In a large bowl, whisk eggs with the water.

2. Add Salt and Pepper

Add in salt and black pepper to the beaten eggs and beat some more.

3. Heat Oil

Heat a bit of olive oil in a large skillet, non-stick pan or omelet pan over medium heat.

4. Cook Omelet

Pour egg mixture (half the amount will make 1 omelet) into the skillet, making sure the entire surface is covered. Sprinkle half the amount of spring onions evenly on the top of the omelet and let it cook gently (about 2-3 minutes) before using a rubber spatula to flip the omelet over to the other side.

Once the other side is cooked, slide omelet from the skillet to a plate and set aside. Repeat with the rest of the egg mixture and spring onions.

5. Assemble

Place omelets (spring onion side facing down) on a large plate. Divide sliced mushrooms and fresh spinach evenly between both omelet and roll the omelets like you would roll a burrito.

6. Serve and Enjoy

Serve omelet wraps with salad of your choice.

Dish by Dish Tips/Tricks:

• Add Cheese: Feel free to add shredded dairy-free cheese if you want some extra flavor. Alternatively if you are not lactose-intolerant, go ahead and add a bit of feta cheese, parmesan cheese, or cheddar cheese if you prefer.
• Other Veggies: You can also add a diced bell pepper or shredded carrots to the omelet.
• Condiments: I’ve seasoned these omelets with salt and pepper, but you can go ahead and add other seasonings such as red pepper flakes, chili powder or ground paprika if you like a bit of heat.
• Make Egg-White Omelets: If you’re trying to reduce cholesterol, you can leave out the egg yolk and use only 4 egg whites instead of 2 large eggs to make the omelets instead.

Recipe FAQS: