There are a million ways to make an omelette and its one of the more diverse ways to get some calories and vegetables into your morning routine. This is, by no means, a revolutionary omelette, but its one of my favorite combinations. Enjoy!

If you’re struggling getting it right, check out this video.




  • 3 large eggs (try for pastured/free range/local if you can!)
  • 2 Small Crimini or White Button Mushrooms
  • 1 Tbsp Butter from Grass Fed Cows 
  • 1/2 Handful of Fresh spinach
  • 1oz soft goat cheese



  1. Chop spinach into small slices (or use baby spinach if you’d like)
  2. Slice mushrooms
  3. Preheat pan to medium heat (non-stick if available)
  4. In a non-reactive bowl, whisk eggs and mix in the spinach
  5. Melt butter in the pan and coat evenly
  6. Pour egg mixture into pan
  7. Once the eggs begin to set, stir gently
  8. Add the goat cheese (spread out) and mushrooms
  9. Once the eggs have almost set through, but before there is any browning, fold the omelette and serve warm



  • Serving size is the entire recipe
  • If you’re using a stainless steel pan that is not non stick, gently tap the pan on the stove top or a cutting board to help release the omelette if it seems stuck.



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