Paleo cooking

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:

1. Melt the butter in your IP on SAUTE.
2. Add mushrooms and cook for 5 minutes.
3. Add garlic and cook for an additional minute.
4. Transfer to a bowl.
5. Whisk together the eggs and heavy cream.
6. Stir in the flour and baking powder.
7. Add the remaining ingredients, including the garlicky mushrooms, and stir to combine.
8. Grease a baking dish and pour the mixture into it. Cover with a foil.
9. Pout 1 ½ cups water into your IP and lower the rack.
10. Insert the baking dish inside and cook for 25 minutes on MANUAL.
11. Do a quick pressure release.
12. 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.

Stav Kogan

Mushroom and Spinach Omelet Pie

Print Recipe Pin Recipe

Total Time 25 minutes mins

Servings: 12 servings

Calories: 148

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 7 Eggs
• ¼ cup Butter
• 2 Garlic Cloves, minced
• 8 oz Mushrooms, sliced
• ½ tsp Pepper
• 1 cup grated Cheddar Cheese
• ½ cup Heavy Cream
• 5 oz Fresh Spinach, chopped
• 2 tsp Baking Powder
• 2/3 cup Coconut Flour

Method

 

1. Melt the butter in your IP on SAUTE.
2. Add mushrooms and cook for 5 minutes.
3. Add garlic and cook for an additional minute.
4. Transfer to a bowl.
5. Whisk together the eggs and heavy cream.
6. Stir in the flour and baking powder.
7. Add the remaining ingredients, including the garlicky mushrooms, and stir to combine.
8. Grease a baking dish and pour the mixture into it.
9. Cover with a foil.
10. Pout 1 ½ cups water into your IP and lower the rack.
11. Insert the baking dish inside and cook for 25 minutes on MANUAL.
12. Do a quick pressure release.
13. Serve and enjoy! Per Serving (Calories 148 | Total Fats 10.6g | Net Carbs: 2.5g | Protein 6.2g |Fiber: 2.5g)

Nutrition

Calories: 148kcalCarbohydrates: 2.5gProtein: 6.2g

Tried this recipe?

Let us know how it was!

More Recipes You'll Love

• Beef and Squash Pot Pie
• Cinnamon Spice Paleo Muffins
• Breakfast Brownie Muffins