My kids don’t like to eat mushrooms. Wait, let me rephrase this. My kids don’t like to see big pieces or whole mushrooms in their meals. And that’s OK with me. They still eat mushrooms as long as they barely notice them in the food. Pasta sauce, vegetable spread, and this tasty green omelette are all examples that my kids not only eat, but also enjoy eating.

When I make this omelette, I make sure to chop the mushrooms into very tiny pieces so that my kids don’t notice them. I still tell them that there are mushrooms in their meal, but they don’t mind as long as the mushrooms are not in big chunks.

I struggled a bit on how to write the word “omelette” as I learned in school to write it “omelette”, but I saw it many times spelled “omelet” in restaurants. A quick search on Google revealed that both forms are correct, so I stuck with the form I learned and liked 🙂 .

This omelette is very appropriate to make for St. Patrick’s Day (or for Clover Day as my son’s school calls it). But don’t stop yourself from making it on other days of the year! Clover Day, St. Patrick’s Day, or any regular day of the year, this omelette is delicious and full of nutrients.

The Green Omelette is rich in:

  • Proteins and healthy fats from eggs
  • Many vitamins and minerals from spinach
  • Trace minerals from sea salt
  • Minerals (copper, selenium, phosphorus, potassium, zinc, and manganese) and vitamins (B1, B2, B3, and B5) from white mushrooms
  • Minerals (manganese and potassium), vitamins (B2, B6, C, and folate) from zucchini
  • Healthy fats from coconut oil
Green Omelette
Recipe type: Breakfast, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
Green Omelette with mushrooms, spinach, and zucchini. Yummy any day.
  • 4 eggs
  • ½ cup spinach, fresh or frozen
  • ¼ teaspoon sea salt
  • 4 big white mushrooms, chopped small
  • ½ cup cubed zucchini
  • 4 tablespoons coconut oil
  • avocado slices – topping
  • cherry tomatoes - topping
  1. Blend the eggs, spinach, and sea salt in a food processor or a blender. A hand-held blender works too. Pour the green eggs in a bowl.
  2. Sauté the mushrooms and the zucchini in 4 tablespoons coconut oil for 7 minutes in a 9-inch frying pan.
  3. Add the egg mixture over the zucchini and mushrooms.
  4. With a spatula, pull the edges of the omelette in toward center, tilting the frying pan so the uncooked eggs flow underneath.
  5. Let it set for 3-4 minutes at low heat.
  6. Fold the omelette in half with a spatula. Transfer to a plate.
  7. Top with avocado slices and cherry tomatoes.
  8. Serve warm.

Do you make omelette for your family? What are your favourite ingredients?

P.S. Last week I announced my new “Constipation 101 – How to help your child poop every day” program. This program will teach you how to help your child poop every day. If you want to know more about it or if you have any questions, I would love to hear from you in the comments section or you can contact me here. I read and reply to all the emails I receive <3.


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