Grilled Portobello Omelette

Savor the perfect harmony of earthy flavors and creamy textures with this Grilled Portobello Omelette, a breakfast favorite that’s as nutritious as it is delicious. Featuring tender, flame-kissed Portobello mushroom caps grilled to perfection, this protein-packed recipe combines fluffy eggs, fresh spinach, juicy cherry tomatoes, and melted mozzarella cheese for a hearty yet wholesome meal. The omelette comes together effortlessly in just 25 minutes, making it ideal for busy mornings or a weekend brunch treat. Whether topped with a sprinkle of fresh parsley for a burst of flavor or enjoyed as is, this vegetarian dish is both satisfying and versatile, pairing beautifully with toast or a side salad. Perfect for mushroom lovers and breakfast enthusiasts alike, this recipe is sure to delight!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

Ingredients

• 2 pieces Portobello mushroom caps
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 3 pieces Eggs
• 2 tablespoons Milk
• 1 tablespoon Butter
• 1 cup Spinach leaves
• 6 pieces Cherry tomatoes
• 0.25 cups Shredded mozzarella cheese
• 1 tablespoon Chopped fresh parsley (optional)

Directions

Step 1

Preheat your grill or grill pan to medium-high heat.

Step 2

Brush the Portobello mushroom caps with 1 tablespoon of olive oil and season them with a pinch of salt and black pepper.

Step 3

Grill the mushrooms for 3-4 minutes per side until tender and slightly charred. Set aside to cool slightly, then dice into bite-sized pieces.

Step 4

In a mixing bowl, whisk together the eggs, milk, the remaining salt, and black pepper.

Step 5

Heat a non-stick skillet over medium heat and add the butter. Swirl to coat the pan evenly.

Step 6

Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes or until the edges start to set.

Step 7

Gently lift the edges of the omelette with a spatula, allowing any uncooked egg to flow underneath. Continue cooking until the top is mostly set but still slightly soft, about 2-3 minutes.

Step 8

Add the diced Portobello mushrooms, spinach leaves, halved cherry tomatoes, and shredded mozzarella cheese to one side of the omelette.

Step 9

Using a spatula, carefully fold the other side of the omelette over the filling. Cook for an additional 1-2 minutes, until the cheese is melted and the omelette is heated through.

Step 10

Slide the omelette onto a plate, garnish with chopped fresh parsley if desired, and serve immediately.

Nutrition Facts

Serving size	629.5 grams (629.5g)

Amount per serving	% Daily Value*
Calories	751

Total Fat 61.60g	79%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 3.00g
Cholesterol 614mg	205%
Sodium 1713mg	74%
Total Carbohydrate 18.00g	7%
Dietary Fiber 4.90g	18%
Total Sugars 8.90g
Protein 33.10g	66%

Vitamin D 152IU	762%
Calcium 381mg	29%
Iron 5mg	30%
Potassium 1420mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.1%

Protein: 17.4%

Carbs: 9.5%