Mushroom and spinach omelet pie is a savoury bake that slices like a dream and feeds a crowd. Garlicky mushrooms fold into a coconut flour and egg batter with spinach and sharp cheddar, then steam gently in the Instant Pot. Twelve portions come out of one baking dish — ideal for meal prep or a brunch table.
Mushroom and Spinach Omelet Pie
(Total Time: 25 MIN| Serves: 12)
Ingredients:
7 Eggs
¼ cup Butter
2 Garlic Cloves, minced
8 ounces Mushrooms, sliced
½ tsp Pepper
1 cup (240 ml) grated Cheddar Cheese
½ cup Heavy Cream
5 ounces Fresh Spinach, chopped
2 tsp Baking Powder
2/3 cup (720 ml) Coconut Flour
Directions:
- Melt the butter in your IP on SAUTE.
- Add mushrooms and cook for 5 minutes.
- Add garlic and cook for an additional minute.
- Transfer to a bowl.
- Whisk together the eggs and heavy cream.
- Stir in the flour and baking powder.
- Add the remaining ingredients, including the garlicky mushrooms, and stir to combine.
- Grease a baking dish and pour the mixture into it. Cover with a foil.
- Pout 1 ½ cups water into your IP and lower the rack.
- Insert the baking dish inside and cook for 25 minutes on MANUAL.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 148 | Total Fats 10.6g | Net Carbs: 2.5g | Protein 6.2g |Fiber: 2.5g)
Pro Tips
- Cook the mushrooms down until their liquid fully evaporates before the batter is made; watery mushrooms make the middle of the pie soggy.
- Coconut flour drinks liquid fast — mix the batter, then let it rest two minutes so the flour hydrates evenly before it goes into the dish.
- Cover the dish with foil to shield the surface from lid drips, which is what keeps the top smooth instead of pocked.
- Cool the pie ten minutes before slicing; the coconut flour crumb sets as it cools and cuts cleanly instead of crumbling.
Frequently Asked Questions
Can I freeze mushroom and spinach omelet pie?
Yes — wrap individual slices tightly and freeze for up to a month. Thaw overnight and rewarm gently to keep the texture tender.
Can I use almond flour instead of coconut flour?
Not in the same quantity — coconut flour is far more absorbent. Use three times as much almond flour and add it gradually until the batter is pourable.
Does this work as a meal-prep breakfast?
Brilliantly. Twelve slices refrigerate for four days and taste good cold, which makes them perfect for grab-and-go mornings.
Can I make it in the oven?
Bake at 350°F for 25 to 30 minutes until set in the centre and lightly golden at the edges, then rest before cutting.
Recipe Card
Ingredients
Method
- Melt the butter in your IP on SAUTE.
- Add mushrooms and cook for 5 minutes.
- Add garlic and cook for an additional minute.
- Transfer to a bowl.
- Whisk together the eggs and heavy cream.
- Stir in the flour and baking powder.
- Add the remaining ingredients, including the garlicky mushrooms, and stir to combine.
- Grease a baking dish and pour the mixture into it.
- Cover with a foil.
- Pout 1 ½ cups water into your IP and lower the rack.
- Insert the baking dish inside and cook for 25 minutes on MANUAL.
- Do a quick pressure release.
- Serve and enjoy! Per Serving (Calories 148 | Total Fats 10.6g | Net Carbs: 2.5g | Protein 6.2g |Fiber: 2.5g)
