Mushroom, Spinach and Feta Omelette

This is a regular brunch item in my kitchen and the Viking’s favourite.

A simple omelette filled with onion, mushroom, sundried tomato, spinach and feta. It’s satisfying without feeling heavy and comes together in minutes.

I often serve it with my homemade beetroot chutney, but it’s just as good on its own.

No fuss. Just proper brunch.

Why This Recipe Works

• A regular brunch favourite in my kitchen (and the Viking’s).
• Soft, savoury and satisfying without feeling heavy.
• Comes together in under 15 minutes.
• Flexible – fillings can be adjusted to suit what you have.

Ingredient Notes

• Spinach: Remove the thicker stalks so it wilts quickly and doesn’t release too much moisture.
• Feta: Crumble generously for the best balance of creaminess and salt.
• Sundried Tomato: Adds depth and sweetness — adjust to taste depending on how strong yours is.

How To Serve

• Lovely on its own for a simple brunch.
• Serve with my homemade beetroot chutney for a sharp, sweet contrast.
• Also works well with a light green salad.

Storage

• Best eaten fresh for the best texture.
• Leftovers can be stored in an airtight container in the fridge for up to 1 day.
• Reheat gently in a pan or microwave until warmed through.

Mushroom, Spinach and Feta Omelette

A soft savoury omelette filled with mushroom, onion, spinach, sundried tomato and feta, perfect for an easy brunch.

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Prep Time 5 minutes mins

Servings: 1

Course: Brunch

Ingredients Method Notes

Ingredients

  

• 3 eggs
• 1 mushroom, sliced and cut in halves
• small piece of onion finely chopped
• small handful fresh spinach, stalks removed
• feta, crumbled (to taste)
• olive oil
• salt and pepper

Method

 

1. Heat a little olive oil in a frying pan over medium heat. Add the chopped onion and sliced mushroom. Cook until softened and lightly golden.
2. Beat the eggs in a bowl with a fork. Season with salt and pepper.
3. Add a small swirl of olive oil to the pan to ensure the omelette doesn’t stick. Pour in the beaten eggs, swirling the pan so the mixture covers the base evenly. There should be no gaps.
4. Scatter over the chopped sundried tomato and spinach. Crumble a generous amount of feta over the top.
5. Place a lid on the pan and cook for around 3 minutes, or until the egg is set but still soft. Gently shake the pan a few times while cooking to make sure the omelette isn’t sticking.
6. Fold the omelette in half and slide onto a plate.

Notes

• Adjust the amount of feta to taste.
• Cook gently to avoid browning too much underneath.
• Fillings can be adapted depending on what you tolerate or have available.