Spinach and Mushroom Egg Omelet Recipe

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Spinach and Mushroom Egg Omelet Recipe

Recipe Details

  • Prep Time: 10 minutes

  • Cook Time: 10 minutes

  • Total Time: 20 minutes

  • Servings: 1 serving

  • Calories: 350 kcal per serving

Introduction

Looking for a quick, healthy, and protein-packed breakfast to start your morning right? This spinach and mushroom egg omelet features fluffy whisked eggs folded over tender sautéed mushrooms, wilted fresh spinach, and melted cheese. Follow this simple step-by-step recipe to cook a gourmet breakfast in under 20 minutes.

Ingredients

For the Filling:

  • 1 tablespoon unsalted butter

  • 1 cup cremini or button mushrooms, sliced

  • 1.5 cups fresh baby spinach leaves

  • Salt and black pepper to taste

For the Omelet Base:

  • 3 large eggs

  • 1 tablespoon milk or water

  • 1 tablespoon unsalted butter (for the pan)

  • 1/4 cup shredded cheddar or mozzarella cheese

  • 1 tablespoon fresh chives, finely chopped

Step-by-Step Instructions

  1. Sauté the Mushrooms: Melt 1 tablespoon of butter in a small non-stick skillet over medium-high heat. Add the sliced mushrooms and cook for 4 to 5 minutes until browned and tender. Season lightly with salt and pepper, then remove from the pan and set aside.

  2. Wilt the Spinach: In the same skillet, add the fresh baby spinach leaves. Cook for 1 to 2 minutes just until wilted. Remove the spinach from the pan and set aside with the mushrooms.

  3. Whisk the Eggs: In a medium mixing bowl, crack the 3 large eggs and add the milk or water. Whisk vigorously with a fork or wire whisk until well-combined, frothy, and smooth. Season with a pinch of salt and black pepper.

  4. Cook the Omelet: Melt the remaining tablespoon of butter in the non-stick skillet over medium-low heat, swirling it to coat the bottom and sides evenly. Pour the whisked eggs directly into the center of the hot pan.

  5. Add Fillings: As the edges begin to set, gently push the cooked edges toward the center with a spatula, letting the uncooked liquid flow underneath. Once the eggs are mostly set but still slightly glossy on top, scatter the sautéed mushrooms, wilted spinach, and shredded cheese over one half of the omelet.

  6. Fold and Serve: Carefully fold the empty half of the omelet over the filling using your spatula. Cook for 1 more minute until the cheese is fully melted. Slide the omelet onto a warm plate, garnish with freshly chopped chives, and serve immediately.

Nutrition Facts (Per Serving)

  • Fat: 26g

  • Carbohydrates: 4g

  • Protein: 24g

  • Sodium: 450mg

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