Cheesy Mushroom and Spinach Omelet
A delicious and hearty omelet packed with mushrooms, spinach, and melted cheese, perfect for a nutritious breakfast or brunch.
Ingredients
Main
- 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
Garnish
- minced fresh parsley for garnish
- additional black pepper for garnish
Instructions
- Heat 1 Tbsp olive oil in a skillet over MED-HIGH. Cook mushrooms and onion for 5 minutes until golden. Add 1/4 tsp salt, pepper, and spinach; cook until wilted. Transfer to plate.
- Beat eggs with 1 Tbsp water, remaining salt, and pepper until frothy. Wipe skillet clean.
- Add 1 Tbsp butter to skillet over MED to MED-LOW. Pour half of egg mixture, cook for 2 minutes until slightly shiny.
- Add half of mushroom mixture and cheese to one side of omelet. Fold over once eggs are lightly golden.
- Slide omelet onto plate. Repeat with remaining ingredients. Garnish with parsley and black pepper.
Notes
Use fresh ingredients for best flavor. Adjust cheese type to preference.