Creamy Mushroom & Cauliflower Omelette

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Creamy Mushroom & Cauliflower Omelette

Course: Breakfast
Keyword: dairy-free, gluten-free, grain-free, vegetarian
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Servings: 1
Calories: 279kcal


  • 1 cup Water (divided)
  • 2 Cremini Mushrooms (sliced)
  • 1/2 cup Cauliflower Rice
  • 1 1/2 tsps Mayonnaise
  • 1 1/2 tsps Dijon Mustard
  • 2 tbsps Fresh Dill (chopped, divided)
  • 1/8 tsp Sea Salt (to taste)
  • 2 Egg (whisked)
  • 1/2 cup Egg Whites


  • Heat half of the water in a non-stick pan over medium-high heat. Cook the mushrooms and cauliflower rice until tender, about five to seven minutes. Transfer to a bowl and stir in the mayonnaise, dijon mustard, half the dill and salt.
  • Wipe the pan clean and heat the remaining water over medium heat until simmering. Add the eggs/whites and cook until almost set and the water has evaporated. Tilt the pan as needed to spread the eggs evenly. Gently fold in the sides with a spatula and transfer to a plate.
  • Top the omelette with the creamy mushroom cauliflower mixture, garnish with the remaining dill and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Use your choice of cooking oil instead of water.


Serving: 1g | Calories: 279kcal | Carbohydrates: 5g | Protein: 28g | Fat: 15g | Cholesterol: 375mg | Sodium: 782mg | Fiber: 1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

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