Mushroom, Spinach & Asparagus Omelette

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Lunch
Servings 1


  • 1/2 tablespoon extra-virgin coconut oil
  • 3 mushrooms sliced
  • 1/2 bunch asparagus
  • 1 cup baby spinach
  • 2 free range eggs
  • 2 tablespoons coconut milk from carton
  • 30 g tasty cheese grated
  • 2 tablespoons fresh parsley chopped
  • salt & pepper to taste


  • Heat oil in a non-stick frypan over medium heat.
  • Sauté mushrooms, spinach and asparagus. Set aside temporarily.
  • Whisk together the eggs and coconut milk, then pour into pan and cook for a few minutes, until the egg starts to set.
  • Add the cooked mushrooms, spinach and asparagus. Sprinkle with cheese and parsley, fold in half and season before serving.
Keyword Meat Free Ideas

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.