Low Sodium Mushroom Spinach Omelet

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

For the filling

6 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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2 tbsp water
¼ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, divided
2 tbsp olive oil, divided
8 oz cremini mushrooms, thinly sliced
2 cloves garlic, minced
3 cups baby spinach
1 tbsp fresh thyme leaves

For serving

2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Crack 3 eggs into a small bowl, add 1 tbsp water, a pinch of salt, and a pinch of black pepper, then whisk until the yolks and whites are fully combined and the mixture is slightly frothy. Repeat with the remaining 3 eggs in a second small bowl. Set both aside.
2
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3 minutes more.

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