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Cheesy Mushroom and Spinach Omelet | This easy browned omelet is filled with sautéed mushrooms, onions, wilted spinach, and plenty of gooey Gruyere cheese! | https://thechunkychef.com | #omelet #breakfast #brunch #omelette #eggrecipe #breakfastrecipe
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4.67 from 3 votes

Cheesy Mushroom and Spinach Omelet

Start off your day in a tasty way with this cheesy mushroom and spinach omelet. Easy to make, and tastes like you got it from a fancy restaurant!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast
Cuisine: American
Servings: 2 omelets
Calories: 305kcal
Author: The Chunky Chef

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 cup cremini mushrooms, thinly sliced
  • 1 cup yellow onion, diced
  • 1 cup fresh baby spinach
  • 1/2 tsp kosher salt, divided
  • 4 large eggs
  • 1/2 tsp black pepper, divided
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 2 Tbsp butter, divided
  • minced fresh parsley, for garnish
  • additional black pepper, for garnish

Instructions

  • Heat olive oil in large skillet over MED-HIGH heat.  Add mushrooms and onion, cooking about 5 minutes, until golden and soft.  Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted.
  • Transfer mushroom mixture to plate and wipe out skillet.  Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.
  • Add 1 Tbsp of butter to skillet and heat over MED to MED-LOW.  Add half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks.  Cook about 2 minutes, until eggs are just slightly shiny on top.
  • Add half of mushroom mixture to one side of the omelet, then sprinkle with 1/4 cup cheese.  Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom.  Once they are, gently fold it over the filling.
  • Slide omelet out of skillet and onto plate to serve.  Repeat steps 3 and 4 with remaining butter, egg mixture, mushroom mixture and cheese.  Serve garnished with minced parsley and extra black pepper if desired.

Notes

Kale can be substituted for the baby spinach.
Feel free to substitute the Gruyere or Swiss for your favorite cheese.
A non-stick or well seasoned stainless steel/cast iron skillet will be the best choice.

Nutrition

Calories: 305kcal | Carbohydrates: 10.3g | Sugar: 4.4g