Marie Saba

From My Kitchen To Yours

Mushroom Spinach Omelette

This Mushroom Spinach Omelette is such an easy and satisfying breakfast, brunch, lunch, or dinner. It’s a great source of protein, fiber, vitamins and iron, and will fill you up for hours.

If making a mushroom spinach omelette seems complicated, don’t worry, my method is easy enough that anyone can do it! And if you don’t like (or don’t have) either mushrooms or spinach, feel free to sub in some sliced onions or bell peppers.

The key to making an omelette is a high-quality non-stick pan. For a three-egg omelette, I use an 8-inch skillet made by GreenPan. GreenPan cookware has a healthy ceramic non-stick surface that is free of PFAS and PFOAs. You can find the skillets in a variety of sizes and colors. For this method of making an omelette, you’ll also need a lid for the pan.

For a step-by-step tutorial, check out my YouTube channel where I demonstrate how to make a Mushroom Spinach Omelette, start to finish, about 15 minutes. If you have questions, simply leave a comment below. I love to hear from viewers and am always happy to help!

Mushroom Spinach Omelette

Ingredients

2 teaspoons (8g) olive oil
4 small mushrooms (56g), sliced
Large handful (36g) baby spinach leaves, stems removed
1 teaspoon (5g) butter
3 large (50g, each) eggs, whisked with a fork
1/4 cup (24g) grated gouda cheese

Instructions

In an 8-inch non-stick pan, heat 1 teaspoon olive oil over medium-high heat. Add the mushrooms and cook until tender and lightly browned, about 6 minutes. Season with a pinch of salt and pepper. Set mushrooms aside.
Heat remaining 1 teaspoon olive oil in the skillet over medium heat. Add the spinach and cook until wilted, about 2 minutes. Season with a very small pinch of salt and pepper. Set spinach aside.
Melt 1 teaspoon butter in the same skillet over medium heat. Whisk the eggs again, and season with salt and pepper. Pour the whisked eggs into the pan, cover with a lid, and reduce heat to low. Cook, covered, until eggs are almost fully set, about 8 minutes. Remove the lid and add spinach, mushrooms, and cheese to one half of the omelette. Use a spatula to fold the empty half over the filling. Press gently with the spatula to seal. Cover with the lid and cook over low heat for 2 minutes more.
Use a spatula to slide the omelette onto a plate and serve.

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