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Omelet Wraps with Spinach, Lettuce and Mushrooms


Light, healthy omelet wraps filled with sliced button mushrooms, spinach and lettuce – a tasty vegetarian meal that surprisingly takes up very little time.


  • 4 eggs
  • 1/2 cup of water
  • Salt and pepper to taste
  • 1/2 cup chopped spring onions
  • 1 cup of sliced button mushrooms
  • 1 cup of fresh spinach leaves
  • 1 cup of fresh torn lettuce leaves
  • Salad of your choice, to accompany omelet wraps


  1. In a small bowl, beat the eggs with the 1/2 cup of water
  2. Add in salt and pepper and beat some more
  3. Heat a bit of oil in a large skillet over medium-low heat
  4. Pour half the beaten egg mixture into the skillet, making sure the entire surface is covered
  5. Sprinkle half the amount of spring onion evenly on the top of the omelet and let it cook gently before flipping over to the other side (about 2 – 3 minutes). Once the other side is cooked, remove omelet from skillet and set aside.
  6. Repeat with the rest of the egg mixture and spring onions
  7. Place omelets (spring onion side facing down) on a large plate
  8. Dividen sliced mushrooms, spinach and lettuce evenly between both omelet and roll the omelets like you would roll a burrito
  9. Serve omelet wraps with salad of your choice
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Breakfast, Brunch
  • Cuisine: Grain-free
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