Photo of Spinach, mushroom,  and feta omelet by WW

Spinach, mushroom, and feta omelet

Total Time
15 min
5 min
10 min
This omelet packs a delicious protein punch and is great for breakfast, lunch, or dinner. Save time by swapping in any chopped roasted veggies you have on hand.


Cooking spray

4 spray(s), divided

Button mushrooms

1 cup(s), chopped or sliced

Green bell pepper

1 cup(s), chopped


1 medium, sliced

Baby spinach

1 cup(s)


2 item(s), large

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Crumbled feta cheese

1 oz


  1. Coat a small skillet with cooking spray; heat over medium heat. When warm, add the mushrooms, green pepper, and scallion, and cook until tender, stirring frequently, about 5 minutes. Add the spinach and cook until wilted, stirring frequently, 1 minute. Remove the vegetables from the pan and set aside.
  2. Coat the same skillet with cooking spray again and set over medium heat. In a small bowl, whisk the eggs with salt and pepper. Pour the egg mixture into the skillet and tilt the skillet so the bottom is completely covered with egg. Cook until the eggs are almost set, occasionally lifting the eggs in the skillet to let any uncooked egg to move to the edges of the skillet, about 3 to 5 minutes.
  3. Spoon the vegetable mixture over the eggs and sprinkle with the feta. Serve the omelet open-face or folded over.
  4. Makes 1 serving.