Mushroom & spinach omelette
A French breakfast for the galley that fine in moderate seas, about 15 min hands-on.
- Breakfast
- French
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs480 g (≈ 9.5 eggs) (120 g (≈ 2.5 eggs))
- Mushrooms (button)240 g (60 g)
- Spinach120 g (30 g)
- Butter32 g (8 g)
Method
- Fry sliced mushrooms in butter 4 minutes; wilt in the spinach.
- Pour over beaten, seasoned eggs; cook gently until just set.
- Fold and serve.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 249
- protein
- 18 g
- fat
- 18 g
- carbs
- 4 g
- sugar
- 2 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes