Still on the hunt for healthy and nutritious breakfast options in the New Year? This mushroom spinach omelette might just be what you’ve been looking for! The omelette is jam-packed with protein, iron and calcium thanks to the fresh spinach and beans inside and the creamy mushroom filling couldn’t be any more tasty! I’m sure you’ll love it as much as I do. This mushroom spinach omelette is the perfect breakfast options but also fits amazingly for lunch time as it only takes about 15 minutes to make. How great is that? 🙂
If you decide to give this recipe a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag it #thetastyk on Instagram! I love seeing what you come up with. Cheers and enjoy!
- For the green omelette:
- ⅓ cup white butter beans, cooked
- ⅓ cup rolled oats
- ½ cup spinach
- ¼ cup water (more if too sticky)
- ½ tsp baking powder
- 1 tsp tapioca flour
- dash of Himalayan salt & black pepper (optional)
For the filling:
- 2 cups mushrooms, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ cup rice milk
- 1 Tbsp tapioca flour
- ⅛ cup fresh herbs of choice (optional)
- dash of black pepper
- 1 Tbsp tahini
- 1 tsp mustard
- 1 tsp balsamic vinegar
- dash of water (depending on desired consistency)
- ½ tsp lemon juice
- First prepare the omelette by adding all the ingredients into a high-speed blender. Blend on medium until you get a smooth mixture.
- Set aside and prepare the veggies for the filling and the sauce. Simply whisk all sauce ingredients together until you get the desired consistency.
- In two separate pans, prepare both the omelette and the filling (alternatively do one after the other).
- Heat a non-sticking pan on medium heat and pour in the omelette mixture into a round shape.
- Flip the omelette once you see bubbles on the surface and let cook until done.
- For the filling, first add the onion and garlic to the pan and cook the in a dash of water (instead of the oil).
- Add the rest of the vegetables and rice milk and let cook a few minutes.
- Once the vegetables have softened, add the sauce and the tapioca flour and whisk until you get a creamy filling.
- Place the filling inside the omelette and enjoy!
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