Mushroom and Arugula Loaded Omelet

Out of all the ways you can cook eggs, omelets are hands-down my favorite. They’re so versatile—easy to whip up, simple to customize, and perfect for any meal. Breakfast, lunch, or dinner? Omelets fit right in. You can load them with onions, veggies, or just keep it simple with just a sprinkle of cheese.

This loaded mushroom and arugula omelet is my go-to when I’m craving something spicy and packed with umami flavor.

And yes—I like it hot! I added plenty of green chilies and chili flakes because I love a good kick. (I’m Sri Lankan—we’re built for heat!) But if spice isn’t your thing, you can absolutely tone it down. It’s delicious either way.

This omelet is around 370 calories and has about 20g of protein, making it a filling and protein-packed meal—great if you’re trying to eat healthy while staying in a calorie deficit. Bonus: it takes just 30 minutes to make! You can enjoy it on its own or pair it with bread or white rice to make it more satisfying.

The mushrooms bring that rich umami punch, while arugula adds vitamins K, C, and A, along with minerals like calcium, potassium, and magnesium.

Nutritious, delicious, and simple, what more could you ask for?

Ingredients

• 2 medium eggs
• 1 cup arugula
• 4 cremini mushrooms, sliced
• ¼ cup onion, chopped
• ¼ tomato, chopped
• 2–3 green chilies, chopped (optional)
• 25g grated cheddar cheese
• Salt to taste
• Chili flakes (optional)

Instructions

1. Whisk the eggs with a pinch of salt and chili flakes (if using).
2. Heat ½ tablespoon oil in a pan over medium heat. Add the chopped tomato, mushrooms, onion, and green chilies (if using). Season with salt and sauté until all the moisture has evaporated.
3. Stir in the arugula and cook just until wilted. Turn off the heat and set the veggie mixture aside.
4. Wipe the pan clean, add the remaining ½ tbsp oil, and pour in the beaten egg mixture. Cover and cook on low-medium heat for about 10 minutes, until the omelet is mostly set.
5. Add the sautéed veggies to one side of the omelet. Sprinkle with cheese then gently fold the omelet in half.
6. Cover and cook for another 5 minutes, until the cheese melts and the omelet is fully cooked through.
7. Slide onto a plate and serve warm. You can add a side of sliced cucumber and tomato if you like.

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Tips to Customize It Your Way

• Boost the protein. Crumbled tofu, shredded chicken or flaked tuna can add more protein and make it more filling. Just note that these additions will also increase the calorie content.
• Use a different mushroom. Feel free to swap the cremini mushrooms for any variety you like.
• Add more veggies. You can toss in extra veggies like bell pepper for added crunch, color, and nutrients. This recipe is easy to adapt based on what you have on hand.
• Choose your favorite cheese. Cheddar adds richness, but mozzarella gives a melty stretch, feta adds a tangy bite, and parmesan brings sharpness. ◦ Keep in mind: your cheese choice may slightly change the calorie count.
• Play with spices. You can leave the chillies out and keep it mild or dial the heat up with extra chillies if you’re feeling brave. You can even use ground pepper instead of chilli flakes.
• Lighten it up. Want to cut calories without losing protein? Use one whole egg and one egg white.
  • One medium egg has about 63 calories, while an egg white has only 17 calories—but still provides the same amount of protein.

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Tips for the Best Texture:

• Whisk the eggs well. Beat until the yolks and whites are fully combined. This makes a huge difference in texture. You don’t need a fancy whisk—just a fork will do the trick.
• Cook down extra moisture. Cook tomatoes, onions and mushrooms until all the water evaporates. Drain excess water if needed. Extra moisture in the mixture will make the omelet soggy and ruin the texture.
• Add arugula towards the end. Arugula wilts quickly, and cooking it too long can reduce its nutritional value. Stir it in just before turning off the heat.
• Use the right heat. Cook your omelet over low to medium heat. High heat can burn the bottom while leaving the middle undercooked—resulting in a burned outside and runny inside.
• Don’t overcrowd. Too many fillings can weigh it down and make it tricky to fold, or even cause it to fall apart. Stick to a balance of flavors without overstuffing.

Enjoy!