Mexican Spinach Mushroom Goat Cheese Omelette
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5 from 2 votes

Spinach Mushroom Goat Cheese Omelette

Hearty Mexican omelette prepared with spinach, mushroom, and semi-soft goat cheese. Mushroom and spinach lend an earthy flavor, goat cheese adds tang and your favorite salsa gives it some punch. Perfect to savor on a lazy weekend morning.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican
Keyword: spinach omelette, spinach omelette recipe
Servings: 1 omelette
Calories: 657kcal
Author: Andrés Carnalla


  • 3 eggs
  • 4 button mushrooms
  • 1 handful spinach leaves about 1 cup loosely packed
  • 1 1/2 ounces semi-soft goat cheese
  • 2 tbsp + 1 tsp. vegetable oil
  • Salt to taste
  • Your favorite salsa


Preparing the Filling

  • Clean the mushrooms.
  • Slice the mushrooms and remove the stems from the spinach.
  • Heat 1 tsp. of vegetable. oil over medium. Add the sliced mushrooms. Cook for 1 minute.
  • Add the spinach to the pan.
  • Cook until the liquid given off by the mushrooms has evaporated.
  • Set aside while you prepare the omelette.

Cooking the Omelette

  • Beat the eggs well.
  • Preheat the 2 tbsp. of oil to medium hot. Pour in the beaten eggs.
  • When the eggs are nearly set, flip the omelette.
  • Add the sautéed mushrooms and spinach then the goat cheese. Fold the omelette over the filling and let cook for 30 seconds more to soften the goat cheese.


  • Serve your omelette with some hearty bread or tortillas and your favorite salsa.


Serving: 1omelette | Calories: 657kcal | Carbohydrates: 4g | Protein: 30g | Fat: 58g | Sodium: 462mg