Wild Mushroom Omelet

Written by Jacquie Chamberlain

I love eggs. Quick and easy, I eat them at least once a day and for any meal of the day to ensure I get enough protein and sneak in a few more vegetables. Mushrooms and greens is my favorite combination when in season, but play around with whatever vegetables you have leftover or what’s in peak season.

Here it’s served with white beans for a complete meal, but roasted sweet potatoes would also be a great option.

Photo Credit: Jacquie Chamberlain


2 eggs
1 shallot, sliced
1 cup mushrooms, chopped
1 handful kale or spinach, torn into bite sized pieces
salt and pepper
coconut oil
cashew cream or cashew cheese


  1. Crack the eggs into a small bowl and beat with a splash of water, pinch of salt and pepper until the yolks and whites are the same color. Put to the side.

  2. Heat a small 8″ pan over medium heat. Melt 1 tablespoon of coconut oil to coat the bottom of the pan.

  3.  Sauté shallot until translucent. Add the mushrooms and sauté until lightly browned and soft. Add spinach.

  4. Pour the egg mixture and swirl the pan to cover the vegetables with the egg. Use your spatula to lift and drag the egg mixture towards the center to create space for the uncooked egg to fill into the open space.

  5. Cook for 1-2 minutes until the egg is set and the edges look crisp. It may still look wet on top. Fold the omelet in half and slide off of the pan. Garnish with parsley or drizzle with cashew cream as you wish.