Sauteed spinach and mushrooms folded in soft, tender eggs for a fast, oh-so-satisfying breakfast you can fix in less than 20 minutes.
Omelets are super-easy to make and customize—grab a good non-stick pan and a handful of ingredients and you’re set!
The beauty of omelets is their simplicity and versatility, substitutions are as simple as choosing what you like. The only drawback is the serving size of 1 or 2, so if you need to feed a crowd with the same list of ingredients, opt for a frittata instead.
There are scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan.
Regardless of the technique you choose, practice will be your greatest teacher, and a good non-stick skillet is your best tool. Cast iron is our non-stick skillet of choice, but any non-stick can work for this recipe.
As you can tell by the photo, we are heavy-handed with the garnishes. I’m a big fan of crowning my cooking achievements with additional textures and a fresh pop of flavor so that’s included in the recipe too.
This omelet recipe is one of our favorites—fluffy eggs folded over spinach, mushrooms, cheese, onion, and garlic—every bite is just perfect.
Additional Recommended Omelet ADD-INS
- Fresh herbs and aromatics like thyme, basil, cilantro, parsley, chives, savory, green onion, leek, garlic
- Fresh greens like spinach, rainbow chard, Tuscan kale, or arugula (should be wilted before adding)
- Fresh tomatoes and vegetables like zucchini, bell pepper, green chiles, asparagus, mushrooms (should be cooked before adding)
- Sun-dried tomatoes, canned artichokes, deli olives (drained)
- Cheeses like goat cheese, cheddar, feta, pepper jack, gouda, gruyere, brie, and parmesan.
- Smoked ham, prosciutto, speck are fully cooked and can be added without pre-cooking
- Bacon or sausage (fully cook before adding)
- Leftover grilled or roasted vegetables
- Leftover stuffed peppers
Omelet Recipe TIPS & VARIATIONS
- SPECIAL EQUIPMENT: Use a well-seasoned 10-12 inch cast-iron skillet or other non-stick skillet
- Eggs cook quickly, it is important to have all ingredients prepped before beginning cooking the eggs.
- Add salt to the eggs 15 minutes before cooking.
- Use only full-fat cream, milk, sour cream, etc., to avoid watering down the eggs.
- All fresh ingredients like meat or vegetables should be cooked prior to adding.
More Breakfast Recipes You’ll Love
- Savory Breakfast Skillet with Sweet Potato, Sausage & Eggs
- Butternut Squash Quiche with Italian Sausage & Sage
- Huevos Rancheros with Tomatillo Sauce
- Salted Mocha Almond Breakfast Smoothie
- Gluten-Free Buttermilk Pancakes
- Cherry Swedish Tea Ring
- Sweet Potato Home Fries
- Basic Frittata
- Brunch Muffins
Spinach-Mushroom Omelet with Avocado, Tomato, Basil, & Feta
Ingredients
- 2 tablespoons butter
- 3 large eggs
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 2 tablespoon cream
- 1 single green onion minced
- 1 clove garlic minced
- 5 large mushrooms sliced thick
- 2 cups fresh spinach
- 1/3 cup grated cheese
Garnishes
- 1/2 avocado sliced
- 1 cup chopped tomato
- 3 large basil leaves chopped
- 2 tablespoons cumbled feta cheese
Instructions
- Whisk eggs, milk, salt, and pepper together until a little foamy. Set aside while prepping the remaining ingredients.
- In a skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook until softened. Add mushrooms and cook until mushrooms release excess moisture, 2-3 minutes. Add the spinach and stir while cooking until spinach is just wilted. Remove from pan and set aside on a plate until ready to fill the omelet.
- Add a tablespoon of butter to the skillet over medium heat and swirl so that melted butter covers the pan. Pour the egg mixture into the pan and lightly scramble it with the back of a fork or rubber spatula for 30-40 seconds.
- When eggs begin to set, stop stirring. Spread the omelet into an even layer and allow cooking for another 30 seconds. Gently test the edges of the eggs with a spatula for release from the pan.
- Once the eggs are barely translucent and nearly set, but not firm, slide the pan off heat. Add the cheese and spinach-mushroom mixture to one side. Gently slide a spatula under the opposite side and fold over the filling. Cover with a lid and allow to set for 1-2 minutes to melt the cheese.
- Transfer to a plate and garnish with slices of avocado, fresh tomatoes, basil, and feta.
Notes
- SPECIAL EQUIPMENT: Use a well-seasoned 10-12 inch cast-iron skillet or other non-stick skillet
- Eggs cook quickly, it is important to have all ingredients prepped before beginning cooking the eggs.
- Add salt to the eggs 15 minutes before cooking.
- Use only full-fat cream, milk, sour cream, etc., to avoid watering down the eggs.
- All fresh ingredients like meat or vegetables should be cooked prior to adding.
Optional Add-Ins:
- Fresh herbs and aromatics like thyme, basil, cilantro, parsley, chives, savory, green onion, leek, garlic
- Fresh greens like spinach, rainbow chard, Tuscan kale, or arugula (should be wilted before adding)
- Fresh tomatoes and vegetables like zucchini, bell pepper, green chiles, asparagus, mushrooms (should be cooked before adding)
- Sun-dried tomatoes, canned artichokes, deli olives (drained)
- Cheeses like goat cheese, cheddar, feta, pepper jack, gouda, gruyere, brie, and parmesan.
- Smoked ham, prosciutto, speck are fully cooked and can be added without pre-cooking
- Bacon or sausage (fully cook before adding)
- Leftover grilled or roasted vegetables
- Leftover stuffed peppers
Joan says
Spinach and mushrooms are a favorite and I love the garnishes!