Spinach and Mushroom Breakfast Omelette
A delicious and fluffy breakfast omelette filled with sautéed spinach and mushrooms, perfect to kickstart your day.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) large eggs
- (1 cup) fresh spinach, chopped
- (1 cup) mushrooms, sliced
- (1/4 cups) milk
- (1/4 cups) shredded cheese
- (1 tbsp) butter
- (1/4 tsp) black pepper
- (1/4 tsp) salt
Instructions
- 1
Crack the (4) eggs into a mixing bowl and add (1/4 cup) milk, (1/4 tsp) salt, and (1/4 tsp) black pepper. Whisk until well combined and frothy.
- 2
In a skillet, melt (1 tbsp) butter over medium heat. Once melted, add the (1 cup) sliced mushrooms and sauté for about 5 minutes until they are tender and browned.
- 3
Add the (1 cup) chopped spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the spinach is wilted. Remove the mixture from the skillet and set aside.
- 4
In the same skillet, pour in the egg mixture. Cook for about 3-4 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow underneath.
- 5
Once the eggs are mostly set but still slightly runny on top, sprinkle the mushroom and spinach mixture evenly over one half of the omelette. Top with (1/4 cup) shredded cheese.
- 6
Fold the omelette in half over the filling and cook for another 1-2 minutes, until the cheese melts and the omelette is fully cooked to your liking.
Recipe actions