Photo of Mushroom florentine omelette by WW

Mushroom florentine omelette

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
Celebrate mushrooms with this mixed mushroom, spinach and ricotta omelette.


olive oil

1 tbs

brown onion

1 medium, thinly sliced


3 clove(s), crushed


200 g, button variety, quartered

swiss brown mushrooms

200 g, quartered


6 whole, portobello vairety, sliced

baby spinach leaves

150 g


6 medium

skim milk

½ cup(s), (125ml)

fresh flat-leaf parsley

¼ cup(s), finely chopped, plus extra fresh leaves, to serve

reduced-fat ricotta cheese

cup(s), (160g)

grated parmesan cheese

cup(s), (25g)

oil spray

2 x 3 second spray(s)


  1. Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and mushroom and cook, stirring, for 5 minutes or until mushroom is golden and tender. Add spinach and cook, stirring, for 1 minute or until wilted. Remove pan from heat and set aside. Season with salt and pepper.
  2. Whisk eggs, milk and parsley together in a large jug until well combined. Season with salt and pepper. Lightly spray a small, clean non-stick frying pan with oil and heat over medium-high heat. Pour one-quarter of the egg mixture into pan and cook for 30 seconds or until the base of omelette is set. Using a spatula, draw edges of omelette into centre to allow uncooked egg mixture to run underneath. Continue doing this for 2-3 minutes or until egg is almost set.
  3. Place one-quarter of the mushroom mixture over half the omelette. Sprinkle with one-quarter of the ricotta. Fold omelette over to enclose filling. Slide onto a plate and cover to keep warm. Repeat with remaining egg and mushroom mixtures to make 4 omelettes. Serve omelettes sprinkled with extra parsley and parmesan.

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