Go Back

Mushroom and Spinach Omelette

This omelette combines earthy, caramelized mushrooms with vibrant, wilted spinach for a simple yet flavorful breakfast. Using a non-stick skillet and gentle cooking techniques, the eggs are tender and slightly runny inside, with a golden exterior. The dish showcases how fresh produce and careful timing create a comforting, colorful morning treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs beaten until smooth and frothy
  • 1 tbsp olive oil for cooking mushrooms
  • 1 tsp butter for richness and flavor
  • 1 cup sliced mushrooms cremini or white button, thin slices
  • 1 cup fresh spinach roughly chopped if large leaves
  • to taste salt and pepper for seasoning
  • 1/4 cup shredded cheese optional, e.g., cheddar or feta

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Small bowl
  • Whisk

Method
 

  1. Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk vigorously until the mixture is frothy and uniform.
  2. Heat the non-stick skillet over medium heat and add the olive oil along with the butter. Once the butter sizzles and begins to foam, it's ready.
  3. Add the sliced mushrooms to the hot skillet. Cook for about 3-4 minutes, stirring occasionally, until they turn golden brown and smell earthy.
  4. Toss in the fresh spinach, stirring gently. Cook for 1-2 minutes until wilted and vibrant green, releasing a fresh aroma.
  5. Pour the beaten eggs evenly over the mushrooms and spinach. Reduce the heat to medium-low and let cook undisturbed for 2-3 minutes, until the edges are set and the surface is slightly jiggly.
  6. Gently lift the edges of the omelette with a spatula, allowing uncooked eggs to flow underneath. Continue cooking for another 1-2 minutes until the top is mostly set but still slightly runny.
  7. If using cheese, sprinkle it evenly over one half of the omelette. Carefully fold the omelette in half and cook for an additional 30 seconds to melt the cheese.
  8. Slide the omelette onto a plate, let it rest for a minute, then slice and serve immediately. The omelette should be tender, with a golden exterior and colorful filling.

Notes

For a fluffier omelette, whisk the eggs until slightly frothy and add a splash of milk if desired. Be gentle when folding to keep the omelette light and airy.