Mushroom Omelette With Spinach And Cheese

4 from 3 votes

Mushroom Omelette with Spinach And Cheese is a delicious and healthy breakfast option that is also super easy to make. Use my easy recipe to make it for a quick breakfast.

I love omelettes for breakfast and make them in multiple ways. Here are some of my favorites – Masala Omelette and Greek Omelette

Mushroom omelette with spinach and cheese served on a plate.
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About Mushroom Omelette

Mushroom Omelette with spinach and cheese is a delicious breakfast recipe that gives your regular egg omelette 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 dinner.

It is a great recipe if you are on a keto diet or a weight loss regimen.

Ingredients

Mushroom omelette ingredients 1
Mushroom omelette ingredients 2

Mushrooms – I use white button mushrooms in this recipe because they are easily available and cheap, but you can use any variety of mushrooms.

Eggs – For the best taste and nutrition, use free-range organic eggs. However, 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 is optional, but adding milk to eggs makes the omelet 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.

For the best taste, use good-quality olive oil. If you don’t have olive oil, you can make a mushroom spinach cheese omelette in any cooking oil you prefer.

You can replace cheddar cheese with gruyere, fontina, mozzarella, or gouda cheese or use Amul processed cheese.

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.

Olive oil heating in a pan.

Once the oil is hot, add 1 teaspoon chopped garlic and fry for 20-30 seconds.

Garlic added to the pan.

Add 1 cup of chopped onions and cook until they turn pink, stirring frequently.

Onions added to the pan.
Fried onions.

Now add 7 oz (200 g) of sliced mushrooms and cook for 5-6 minutes. Stir frequently while cooking.

Mushrooms added to the pan.

Add the following ingredients to the pan and mix well.

  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
Parsley, salt and pepper added to the pan.

Cook until the mushrooms are dried, stirring frequently.

Remove the pan from the heat and set it aside.

Ready filling.

Whisk The Eggs

While the mushrooms are cooking, whisk the following ingredients in a small bowl using a small wire whisk or a fork.

  • 2 large eggs
  • 1 teaspoon milk
  • ¼ teaspoon salt
Eggs, milk and salt added to a bowl.
Whisked well.

Make The Omelette

Heat a 6-inch non-stick frying pan over medium-low heat.

Lightly brush the pan with oil.

Pan brushed with oil.

Pour the beaten egg mixture into the pan.

Eggs poured into the pan.

Cover the pan with a lid and cook undisturbed until the eggs are 90% cooked.

Pan covered with a lid.

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.

Mushroom filling, spinach and cheese kept on one half of the omelette.

Fold the omelette in half using a rubber spatula.

Transfer to a serving plate and serve hot.

Make the other omelettes in the same manner.

Ready mushroom omelette with spinach and cheese.

Pro Tips By Neha

Use a wide pan to fry the mushroom slices. This way, they will come in less contact with each other and fry instead of steam.

To make the omelette healthier, use only egg whites instead of whole eggs.

To make it even more filling and wholesome, add more vegetables, such as zucchini, broccoli, sweet corn kernels, bell peppers, etc.

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Mushroom Omelette with Spinach & Cheese is a delicious and healthy breakfast option which is super easy to make as well. Make it for a quick breakfast using my easy recipe (gluten-free).
4 from 3 votes

Mushroom Omelette Recipe With Spinach And Cheese

Mushroom Omelette with Spinach and 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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3 people

Ingredients 

For The Filling

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 cup chopped onions
  • 7 ounces sliced mushrooms (200 g)
  • 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 teaspoons milk (divided)
  • ¾ teaspoon salt (divided)
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Instructions 

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 using a rubber spatula.
  • Transfer to a serving plate and serve hot.
  • Make the other omelettes in the same manner.

Video

YouTube video

Notes

Use a wide pan to fry the mushroom slices. This way, they will come in less contact with each other and fry instead of steam.

Nutrition

Calories: 398kcal, Carbohydrates: 9g, Protein: 23g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 367mg, Sodium: 365mg, Potassium: 448mg, Fiber: 2g, Sugar: 4g, Vitamin A: 853IU, Vitamin C: 6mg, Calcium: 333mg, Iron: 2mg
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1 Comment

  1. this is my fav omlette…i do it the similar way and serve it with a big glass of home carrot juice for weekend breakfast