Healthy living

Fluffy spinach and mushroom omelette

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 1


  • 2 eggs, yolks and whites separated
  • 1 tablespoon low-fat milk
  • Olive or canola oil spray
  • 4 button mushrooms, sliced
  • 1/2 cup baby spinach leaves
  • 1 tablespoon grated reduced-fat cheese
  • 1 tablespoon chopped chives
  • Pepper, to taste


1. Place the egg yolks in a medium bowl. Add the milk and mix well. In a separate bowl, whisk the egg whites until soft meringue-like peaks are formed. Gently fold egg whites into the egg yolk mixture and set aside.

2. Spray a small non-stick frying pan with oil and place over medium heat. Add mushrooms and cook on medium heat for 3 minutes until softened. Add baby spinach and cook for a further minute until wilted. Remove from pan and wipe pan clean.

3. Spray pan again and return to medium heat. Pour in the egg mixture and cook for 2–3 minutes or until surface is nearly firm. Sprinkle the cheese, mushrooms, spinach, chives and pepper over half the omelette, then fold over the other side to enclose the filling.


You may like to try the following variations:

  • vary omelette filling to include any combination of vegetables you prefer, such as sliced asparagus, chopped tomato, rocket leaves, leek, broccolini or roasted red capsicum
  • for an Asian version, try snow peas, bean sprouts, spring onion and a sliced long red chilli
  • substitute the chives with other fresh herbs such as basil, parsley or thyme.

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