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Mushroom, Spinach, + Onion Omelet Burrito

Okay friends, I'm letting you in on a little secret. I may let on to be a creative food prowess in the kitchen, but I'm normally a creature of habit.

I eat a banana and peanut in some for breakfast and eggs and veggies for lunch or dinner basically every day.

You'd think I'd get sick of it after doing this for years and years on end, but honestly I don't! I look forward to these tried and true meals daily. They make me feel good, and they're made of fresh whole food ingredients so what's not to love?!

This egg, mushroom, spinach, and onion breakfast burrito has that delicious umami flavor profile and is warm and comforting. The avocado adds a creamy texture, and the nutritional yeast adds a delicious cheesy flavor so you won't even miss real cheese.

Try it out, and let me know how you like this staple of mine!

Serving size: 1 omelet burrito

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes


  • 2 tablespoons oil

  • 2 tbs diced onion

  • 2-3 shitake or cremini mushrooms

  • 2 cups spinach

  • 3 eggs: 2 egg whites, 1 whole egg with yolk

  • 1 tbs pesto

  • 2 tbs nutritional yeast

  • 1/2 medium avocado, sliced

  • 1 whole wheat or gluten free wrap

  • pinch of garlic powder

  • pinch of salt

  • pinch of pepper


  1. Heat oil in a medium sized skillet over medium heat. Once hot, add diced onion and sliced mushrooms. Sauté until onion are almost translucent, then add spinach. Sauté until veggies are softened, about 4 minutes.

  2. In a separate bowl, crack your whole egg and 2 separated egg whites. Add in garlic, salt, and pepper. Whisk with a fork until everything is combined.

  3. Spread veggies around in one layer in pan, and then pour egg mixture to coat evenly on top.

  4. Once cooked through and the sides start to separate from the pan, flip your egg pancake.

  5. Assemble your toppings on half of the egg pancake. One line of avocado slices, and next to that one line of pesto, and then sprinkle the nutritional yeast on top of the pesto. The other half should be empty to make folding easier.

  6. Once the bottom has had 1-2 minutes to cook through (careful not to overcook!), fold your egg into a burrito. First fold the avocado line onto the nutritional yeast line, and then fold it a third time onto the empty third.

  7. Slide folded egg burrito onto a plate, and then heat tortilla on skillet for 1 minute on each side or until warm.

  8. Put egg burrito in the middle of your tortilla, leaving some space for the bottom fold, on the pan then slide it off onto your plate. Fold bottom up, then wrap sides around egg. Et voila! Enjoy :)

If you make this recipe, please snap a photo and hashtag it #katalystliving.

I love seeing your creations!

<3 Kat

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