Photo of Mushroom Florentine omelette by WW

Mushroom Florentine omelette

Points® value
Total Time
30 min
15 min
15 min
Love mushrooms? We’ve used three varieties in this veggie feast


Calorie controlled cooking spray

4 spray(s)


½ small, finely sliced


1 clove(s), crushed


170 g, 75g button, 75g chestnut and 1 portobello


50 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

50 ml

Parsley, fresh

1 tablespoon(s), chopped plus extra leaves to serve

Ricotta Cheese

20 g

Vegetarian parmesan style hard cheese

1 teaspoon(s), grated


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


A flexible silicone spatula is ideal for making omelettes and helping to move the mixture around the pan.