A fun twist on the typical omelet, this spinach mushroom omelet recipe is a light, healthy and tasty vegetarian breakfast or brunch that comes together quickly. Totally gluten-free and dairy-free too.
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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:
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:
To store the omelet, place it in an airtight container and store in the refrigerator for up to 4 days. Simply reheat the mushroom spinach omelet in the microwave before eating.
Other Gluten-Free Brunch Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintOmelet Wraps with Spinach, Lettuce and Mushrooms
- Total Time: 20 minutes
- Yield: 2 portions 1x
- Diet: Vegetarian
Description
A twist on the typical omelet, this spinach mushroom omelet recipe is a light, healthy and tasty vegetarian meal that comes together quickly. Totally gluten-free and dairy-free too.
Ingredients
- 4 eggs
- 1/2 cup filtered water
- Salt and pepper to taste
- 1/2 cup chopped spring onions
- 1 cup sliced fresh button mushrooms
- 1 cup fresh spinach leaves
- Salad of choice, to accompany omelets (optional)
Instructions
- Beat Eggs with Water: In a large bowl, beat the eggs with the water.
- Add Salt and Pepper: Add in salt and pepper and beat some more.
- Heat Oil: Heat a bit of oil in a large skillet over medium-low heat.
- Make Omelet: Pour half the beaten egg mixture 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 before flipping over to the other side (about 2 – 3 minutes total). Once the other side is cooked, remove omelet from skillet and set aside. Repeat with the rest of the egg mixture and spring onions.
- Assemble: Place omelets (spring onion side facing down) on a large plate. Divide sliced mushrooms, spinach evenly between both omelet and roll the omelets like you would roll a burrito.
- Serve and Enjoy: Serve omelet wraps with salad of your choice.
Notes
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 for flavor, but you can also use chives or leeks as well.
Mushrooms: I used fresh button mushrooms, but feel free to use fresh portobello mushrooms instead.
Spinach: I used fresh spinach but you can use other fresh leafy greens such as arugula, kale, beet greens.
This recipe was originally posted in 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes/substitutions.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Brunch
- Method: Stovetop
- Cuisine: Western
Grace Lim says
Good morning Felicia!
This recipe is simple and quick in turning out the yummy omelet for breakfast to satisfy a hungry stomach upon waking up!
It is good to keep this recipe handy especially when needed for a quick and nutritious meal!
Have a blessed day ahead!
Love you,
Mum
Felicia Lim says
Glad you enjoyed these mummy!!
Love you too