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+ servings
Mushroom omelette wrap
4.75 from 4 votes

Garlic Mushroom Omelette Wrap

My Garlic Mushroom Omelette Wrap is a delicious, nutrient dense dish that my whole family adores. It's great for brekkie or for a fast lunch or dinner. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Main Course
Servings: 1


  • 20 g butter, ghee or olive oil
  • 150 g mushrooms -any combination, I like Swiss Brown, shiitake and oyster, sliced or torn
  • 1 clove/s garlic -finely chopped
  • ½ tsp fresh thyme leaves
  • ½ tsp sherry vinegar -can substitute red wine vinegar with a pinch of sweetener dissolved into it
  • 10 g baby spinach (approx. 1 handful/s)
  • 2 free-range or organic egg/s
  • 10 g cheddar cheese


  • Heat a large non-stick or cast iron pan over a medium-high heat and add the butter, ghee or olive oil.
  • Once it has melted add the garlic, mushrooms, thyme and a good pinch of sea salt and black pepper. Stir well so that the mushrooms are coated in the butter.
  • Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
  • Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
  • Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
  • Add a little more butter to the hot pan, then carefully pour in the eggs.
  • Tilt the pan so that the egg thinly coats the base of the pan.
  • Grate the cheese onto a board and sprinkle over the egg.
  • Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.



Just leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.


Ensure the vinegar you use is gluten-free.


You can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.