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Photo of Mushroom and spinach omelette by WW

Mushroom and spinach omelette

Total Time
40 min
15 min
25 min
Celebrate mushrooms with this mixed mushroom, spinach and ricotta omelette.


Brown onion

1 medium, thinly sliced


1 clove(s), crushed


75 g, button variety, quartered

Swiss brown mushrooms

75 g, quartered


1 whole, portobello vairety, sliced

Baby spinach

50 g


2 medium

Skim milk

50 ml

Fresh flat-leaf parsley

1 tbs, chopped, plus extra fresh leaves, to serve

Reduced-fat ricotta cheese

1 tbs

Grated parmesan cheese

1 tsp

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic and all the mushrooms and cook, stirring, for 5 minutes or until mushrooms are golden. Add spinach and cook, stirring, for 1 minute or until wilted. Remove from heat, season with salt and pepper and set aside.
  2. Whisk together eggs, milk and chopped parsley in a medium jug until combined. Season with salt and pepper. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add egg mixture and cook for 30 seconds. Using a spatula, draw the edges of the omelette into the centre to allow the uncooked egg mixture to run underneath. Continue doing this until omelette is nearly set.
  3. Spoon mushroom mixture over half the omelette, then dot over ricotta. Fold omelette over to enclose filling.
  4. Slide omelette onto a plate and serve topped with extra parsley leaves and grated cheese.