The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Giant spinach omelet on white plate with a side of mushrooms

A delicious and healthy breakfast that makes a perfect start to the day but not only that, it can also be a great dish for dinner. It’s got everything you need: Eggs that are protein rich, mushrooms and spinach are two excellent veggies full of vitamins, minerals, antioxidants and fiber. Plus, the almond butter and a delicious cashew-based cheese that are loaded with extra goodies such as heart-healthy fats, more protein, fiber, minerals and antioxidants. Enjoy!


For omelette

Raw ingredients in clear glass bowls
  • 2 Tbsp extra virgin olive oil
  • 1 cup cremini mushrooms, thinly sliced
  • 1/3 cup onion of choice, diced
  • 2 tbsp. almond butter made with the NutraMilk
  • 2 tbsp. balsamic vinegar
  • 1 cup fresh or frozen spinach
  • 4 large eggs
  • 1/2 cup plant-based cheese made with the NutraMilk
  • 2 Tbsp butter or oil, divided
  • minced fresh parsley, for garnish
  • salt and pepper to taste

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)
Spinach omelette on a white plate with a fork in next to it


  • Start by making almond butter if you don’t have a batch made:
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Prepare plant-based cheese if you don’t have a batch on hand. I tend to have cheese frozen so I can quickly heat up and use. We have various cheese recipes, here are a few:
Raw mixture in The NutraMilk machine
  • Heat olive oil in large skillet over MED-HIGH heat.  Add mushrooms and onion, cooking about 5 minutes, until golden and soft.
Mushrooms being mixed in a mixing bowl
  • Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned( about 5 minutes).
  • Add spinach and cook till wilted, time will depend if its frozen or fresh. Take out veggies and set aisde.
  • Crack and beat the eggs in a small bowl. Season with salt, pepper.
  • Add butter, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
  • Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
  • When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
Omelette being made in a cast iron skillet
  • Once the middle of the omelette starts to set, add veggies on one half of the omelette and the cheese on top.
  • Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
  • Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
Spinach omelet on a white plate
Spinach omelet on a white plate cut open with a fork near it

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini