Greek Mushroom and Feta Omelette | High-Protein Low-Carb Breakfast

Easy Greek Omelette with Mushrooms, Spinach and Feta

Make a Greek mushroom and feta omelette with spinach and parsley in just 22 minutes. A delicious high-protein, low-carb breakfast with 300 calories per serving.

Greek Mushroom and Feta Omelette: Easy High-Protein Breakfast

Looking for a quick, satisfying breakfast packed with Mediterranean-inspired flavor? This Greek Mushroom and Feta Omelette combines golden eggs, tender sautéed mushrooms, fresh spinach, creamy feta cheese, and fragrant parsley in one delicious meal.

Ready in just 22 minutes, this omelette is perfect for busy mornings, a light lunch, or a convenient meal after the gym.

Each serving provides approximately 300 calories and 21g of protein, with just 5g of carbohydrates, making it a great option for people who prefer high-protein, lower-carb meals.

The mushrooms bring a savory, earthy flavor, while the spinach adds freshness and the feta provides a delicious salty contrast. A final sprinkle of chopped parsley gives the omelette its bright Mediterranean finish.

Whether you're exploring low-carb cooking, planning easy fitness meals, or simply looking for a nutritious egg recipe, this Greek-inspired omelette deserves a place on your weekly menu.

🛒 Ingredients

Makes 2 portions

200g beaten egg without shell (approximately 4 medium eggs)

200g mushrooms, sliced

80g fresh spinach

60g feta cheese, crumbled

10g olive oil

5g fresh parsley, chopped

👩‍🍳 Step-by-step recipe

Step 1. Sauté the mushrooms

Slice the mushrooms and heat the olive oil in a nonstick frying pan. Cook the mushrooms for approximately 5 minutes, until softened and lightly golden.

Step 2. Add the spinach

Add the fresh spinach to the mushrooms. Stir gently until the spinach wilts.

Step 3. Cook the eggs

Pour the beaten eggs over the vegetables. Cook gently for 4–6 minutes, allowing the egg mixture to set.

Step 4. Add feta and fold

Scatter the crumbled feta and chopped parsley over one half of the omelette. Carefully fold it over and continue cooking until the egg is set throughout. Cut into two equal portions and serve warm.

📊 Calories and nutrition

Provisional estimates per serving, based on 2 portions

Calories

These are the provisional nutrition figures supplied for the recipe. Actual values may vary with ingredient brands and quantities. Optional additions are excluded.

💪 Is this omelette good after the gym?

Yes, it can be a convenient post-workout meal. Eggs and feta contribute protein, while mushrooms and spinach add vegetables without many carbohydrates.

At approximately 21g of protein per serving, it can contribute toward daily protein needs and recovery after exercise.

For people completing longer or more demanding training sessions, adding a carbohydrate source such as wholegrain toast may be useful. That will change the nutrition totals.

🥑 Is this recipe keto-friendly?

With approximately 5g of total carbohydrate per serving, this omelette can fit into many low-carb and ketogenic eating plans.

However, following keto depends on total daily carbohydrate intake, not just one meal.

🌿 Serving suggestions

Enjoy the omelette on its own, or pair it with a simple green salad. You could also add sliced cucumber or fresh tomatoes for extra variety.

For a higher-carbohydrate meal, serve it with wholegrain toast.

🧊 Storage and food safety

Allergens: Egg and milk.

Cool cooked leftovers and refrigerate within two hours. Use within 48 hours and reheat cooked portions only once, until steaming hot throughout.

For the best taste and texture, this omelette is particularly enjoyable freshly cooked.