Mushroom Omelette with Spinach & Cheese is a delicious and healthy breakfast option that is super easy to make as well. Make it for a quick breakfast using my easy recipe (gluten-free).
About the Recipe
Mushroom Omelette with spinach and cheese is a delicious breakfast recipe where your regular egg omelette gets a delicious and nutritious twist.
It is packed with proteins, low in carbs and comes together using simple ingredients in under 20 minutes.
Make this filling and wholesome dish for a quick weekday breakfast, weekend brunch or a simple dinner.
It is a great recipe if you are on a keto diet or on a weight loss regimen.
Mushrooms – I use white button mushrooms to make this recipe as they are very easily available and cheap as well but you can use any variety of mushrooms.
Eggs – Use free-range organic eggs for the best taste and nutrition. Having said that, this omelette can be made using any variety of eggs – white eggs, brown eggs, omega 3 eggs or vitamin-enhanced eggs, all work great.
Milk – This is optional, but the addition of milk in eggs makes the omelette fluffier, try this trick and thank me later 🙂
Others – You will also need extra virgin olive oil, garlic, onions, spinach, cheddar cheese, dried parsley, salt, and black pepper.
Make sure you use good quality olive oil for the best taste. If not olive oil, then you can make a mushroom spinach cheese omelette in any cooking oil of your preference.
You can replace cheddar cheese with gruyere cheese, fontina cheese, mozzarella cheese or gouda cheese. You can also use Amul processed cheese as well.
Crumbled goat cheese or feta cheese will also be great in this recipe.
A mix of cheese also works well in this mushroom omelette recipe.
How To Make Mushroom Omelette (With Spinach And Cheese)
Cook The Mushrooms
Heat 2 tablespoon of extra virgin olive oil in a wide pan over medium-high heat.
Once the oil is hot, add 1 teaspoon chopped garlic and fry for 20-30 seconds.
Add 1 cup of chopped onions and fry until they turn pink in color, stirring frequently.
Now add 200 g of sliced mushrooms and cook for 5-6 minutes. Stir frequently while cooking.
Add 1 teaspoon dried parsley, ½ teaspoon salt and ½ teaspoon black pepper to the pan and mix well.
Cook until the mushrooms are dried stirring frequently.
Remove the pan from the heat and set it aside.
Whisk The Eggs
While the mushrooms are cooking, whisk 2 large eggs, 1 teaspoon milk and ¼ teaspoon salt in a small bowl using a small wire whisk or a fork.
Make The Omelette
Heat a 6-inch non-stick frying pan over medium-low heat.
Lightly brush the pan with oil.
Pour the egg mixture into the pan.
Cover the pan with a lid and cook undisturbed until the eggs are 90% cooked.
Remove the lid and keep 2-3 tablespoon of mushroom mixture on one-half of the eggs. Keep some chopped spinach and grated cheese on top.
Fold the omelette in half.
Transfer to a serving plate and serve hot.
Make the other omelettes in the same manner.
Pro Tips By Neha
Use a wide fan to fry the mushroom slices. This way they will come in less contact with each other and will fry instead of steam.
To make the omelette healthier, use only egg whites instead of whole eggs.
If you want to make it even more filling and wholesome, add in more vegetables like zucchini, broccoli, sweet corn kernels, bell peppers etc along with mushrooms.
Herbs – I like to flavor the filling with dried parsley, but you can also add dried thyme, dried basil, oregano or red pepper flakes for more flavor.
Filling – Apart from mushrooms, you can also fill the omelette with ham, kale, asparagus, bacon, sausages, tomatoes, chives, green onions, avocado, etc.
Dairy-Free – For a dairy-free version, you can avoid adding milk and cheese to the omelette. You can use vegan cheese or nutritional yeast as well.
Serve mushroom cheese spinach omelette on its own or with a side of toast for a filling breakfast.
If having it for your lunch, you can serve some refreshing salad on the side.
Omelettes taste the best when made fresh.
You can make the filling and store the cooked mushrooms in an airtight container in the refrigerator for up to 3 days.
You can also shred the cheese and store it for 3-4 days to save some time.
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Mushroom Omelette Recipe (With Spinach And Cheese)
For The Filling
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped garlic
- 1 cup chopped onions
- 200 grams sliced mushrooms
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 1 cup shredded cheddar cheese (divided)
- 1 cup chopped spinach (divided)
For The Eggs
- 6 large eggs
- 3 teaspoon milk (divided)
- ¾ teaspoon salt (divided)
Cook The Mushrooms
- Heat olive oil in a wide pan over medium-high heat.
- Once the oil is hot, add garlic and fry for 20-30 seconds.
- Add onions and fry until they turn pink in color, stirring frequently.
- Now add mushrooms and cook for 5-6 minutes. Stir frequently while cooking.
- Add parsley, salt, and black pepper to the pan and mix well.
- Cook until the mushrooms are dried stirring frequently.
- Remove the pan from the heat and set it aside.
Whisk The Eggs
- While the mushrooms are cooking, whisk 2 eggs in a small mixing bowl using a small wire whisk or a fork.
- Add 1 teaspoon milk and ¼ teaspoon salt to the bowl and whisk well.
Make The Omelette
- Heat a 6-inch non-stick pan over medium-low heat.
- Lightly brush the pan with oil.
- Pour the whisked eggs into the pan.
- Cover the pan with a lid and cook undisturbed until the eggs are 90% cooked.
- Remove the lid and keep 2-3 tablespoon of mushroom filling on one-half of the eggs. Keep some chopped spinach and grated cheese on top.
- Fold the omelette in half.
- Transfer to a serving plate and serve hot.
- Make the other omelettes in the same manner.