Omelette with spinach, mushrooms and macadamias


Prep time20 minutes
Meal categoryBreakfast
Recipe sourceNuts for Life


Chopped macadamias add a different flavour, and a protein boost to this quick easy family breakfast.


75GramSwiss brown mushrooms (sliced)
2 slices Red capsicum
50Grambaby English spinach
2 Eggs (lightly beaten)
2Tablespoon (Metric)water
  Cracked black pepper
2Teaspoon (Metric)chopped flat leaf parsley (to serve)
1⁄2Teaspoon (Metric)lemon rind (finely grated)
30GramChopped macadamias (toasted)


  1. Spray a non stick frying pan with cooking oil spray. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
  2. Combined whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm then fold over in half.
  3. Combine the parsley, lemon rind and macadamias in a separate bowl. Place the omelette on a slice of wholemeal toast , spoon over sauteed mushroom mixture and then top with the macadamia mix.
  • To makes this a complete, balanced breakfast, serve on a piece of wholegrain toast for each person.

This recipe has 30g of nuts per serve (a handful)

Allergy advice:

This recipe is gluten free.

Nutritional Information
  • Energy: 1675kJ
  • Protein: 20g
  • Fat: 34g
  • Saturated fat: 6g
  • Carbohydrate: 4g
  • Sugars: 3g
  • Fibre: 5g
  • Sodium: 160mg

Recipe reproduced with permission from Nuts for Life


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