Gluten free omelette recipe with spinach, mushrooms & ricotta

Gluten free omelette recipe with spinach, mushrooms & ricotta

Who does not love ricotta & spinach together?! If you ask me, it is one of the most under-rated combos out there. This gluten free omelette is light, fresh, filling & healthy. It's an absolute winner in terms of taste, nutrition, and ease of preparation. Whether you're cooking breakfast, brunch, or a quick dinner, this omelette will surely satisfy your cravings. So, grab your frying pan and give this recipe a try. Trust me, you won't be disappointed!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, lunch
Servings 2


  • 1 Frying pan
  • 1 Bowl


  • 4 eggs
  • 6 large chestnut mushrooms
  • 2 handful spinach
  • 80 gr ricotta
  • 1 tsp herbs de provence
  • 2 tsp olive oil


  • Break the eggs into a bowl and whisk. Season with a bit of salt and pepper. Set aside
    4 eggs
  • Chop the mushrooms and set aside.
    6 large chestnut mushrooms
  • Place the frying pan over medium heat with some olive oil. Add the mushrooms and the herbs de Provence, fry for 2mins. Now add the spinach and fry for another min (or until wilted). Place into a bowl and set aside.
    6 large chestnut mushrooms, 1 tsp herbs de provence, 2 tsp olive oil, 2 handful spinach
  • Place the frying pan back over medium heat. Add a little bit of olive oil. Now add the egg mixture and leave to fry until the egg is almost set. Once it is almost done (after a few mins), crumble over the ricotta and add back the spinach & mushrooms. Leave to set until the egg is done and you’re ready to serve!
    80 gr ricotta
Keyword gluten free, healthy, low-carb