This is a great recipe for a weekend brunch or a weekday brunch. What I love about this recipe is its simplicity and taste.

Mushroom Spinach Omelette

Dr. Melissa Lee ND Toronto Naturopathic Doctor

4 free run eggs

2 cloves garlic

1 small onion diced

1/2 cup of mushrooms sliced

1 cup chopped spinach

1 tsp sea salt

1/2tsp black pepper

Goat feta chopped into 1/2 cm small cubes

Sliced Tomatoes (optional)


  1. In a pan, sautéed your garlic and onions until the onions are almost pearly white.
  2. add your mushrooms and cook forO about 2 minutes
  3. add your spinach and cook until the spinach has wilted.
  4. transfer this mixture to another bowl.
  5. Now whip your eggs while you add the salt and pepper for about four minutes. You can use an electric mixture or by hand.
  6. Pour the mixtures you pre-cooked into the eggs and stir to make a omelette mixture.
  7. Now pour the omelette mixture into the pan on low to medium heat.
  8. As the bottom side cooks, sprinkle some goat feta on top.
  9. After about 5-8minutes flip the omelette over. (This may take Some practice).
  10. Cook the other side for about 3-5 minutes.
  11. Serve with sliced tomatoes.