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Serves 1

Spring Veg Omelette

Omelettes are a great breakfast, packed full of veg and protein and super quick to make. This one uses vegetables available in spring.


  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 75g mushrooms, chopped
  • 80g spinach
  • 1⁄2 tsp mixed herbs
  • 3 medium eggs, beaten


  • Place the oil in a frying pan on high heat then addthe onion and cook for a few minutes stirring constantly.
  • Turn the heat down a little and add the mushrooms and cook until they soften a little.
  • Add the spinach and stir until it’s wilted and half the volume.
  • Add the herbs to the beaten eggs and mix and then pour into the pan.
  • Use your spatula to move the egg around so everything is coated.
  • You can place a lid on to speed up the process and turn the heat to medium. Cook until the egg is set.
  • Flip half of the omelette over on top of itself and serve.
  • Season with salt and pepper.
  • Kcal: 392
  • Protein: 26g
  • Fat: 29g
  • Carbs: 7.1g
  • Fibre: 2.6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.