Stumbling through changes, failures, and growth.

Spinach Mushroom and Tomato Omelette

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I don’t know about you, but I suck at making omelettes, plus they require my time and attention and in the morning when I’m trying to get ready, I need something quick. With these spinach, tomato and mushroom omelettes you can easily add to your meal prep day. I like to spend a few hours on Sunday prepping my food for 3 to 4 days and these don’t require any cooking while meal prepping so there’s no excuse! You can either let the ingredients sit in your refrigerator and possibly go to waste, or assemble it all in a little baggie. Makes sense. I will prep enough for up to 3 days, then while you get ready for work or school in the morning you can just throw the bag in a boiling pot of water and let it do it’s thing.


I choose protein packed, low fat ingredients to get my going in and keep me full and the garlic, salt and pepper add enough flavor that you can’t even tell how healthy it is for you ;).


(Per Omelette)
2 eggs
1/4 cup low fat shredded mozzarella cheese
1/2 cup fresh spinach
1/2 tsp chopped garlic
1/2 cup chopped mushrooms
1/4 cup diced roma tomato
Salt & pepper

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The hardest part is cutting up your veggies. After that, put them in a sandwich bag and crack two eggs in each bag. Squish it around real nice!


A medium size pot will cook 1 or 2, but if you’re cooking for your whole family use a large pot. Fill it about half way, turn on the heat and when the water starts to boil add the bag and cook for about 8-12 minutes, until the insides are not runny at all.


Dump it out of the bag and EAT IT!!! How easy was that?

Nutritional Info: Calories – 297 Fat – 19 Carbs – 7 Protein – 21

This post is being linked back to Miz Helen’s Country Cottage: Full Plate Thursday. 

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