Cheesy Spinach and Mushroom Omelette
This spinach and mushroom omelette is a quick breakfast with browned crimini mushrooms, wilted spinach, Gouda cheese, and a little red pepper heat.
Equipment
- Mixing bowl
- Whisk
- Nonstick skillet
- Spatula
Ingredients
Omelette
- 3 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Filling
- 2 tablespoons unsalted butter
- 4 big brown crimini mushrooms 150 g, sliced
- ½ teaspoon Italian herbs
- salt
- ground black pepper
- 1 ½ cups baby spinach 40 g, loosely packed
- ½ cup Gouda cheese 50 g
- ¼ teaspoon red pepper flakes
Instructions
- Crack the eggs into a bowl, add salt and black pepper, then whisk well. Set aside.
- Heat a pan over medium heat and melt the butter.
- Add sliced mushrooms and cook until they start to brown, about 5 to 6 minutes.
- Season the mushrooms with salt, pepper, and Italian herbs. Stir and let them brown fully.
- Turn off the heat, add baby spinach, and mix. Let it sit for a minute until the spinach wilts.
- Transfer the mushroom and spinach mixture to a plate.
- In the same pan, pour in the whisked eggs over medium-low heat. Once the bottom is set, lower the heat and carefully flip the omelette.
- Add the mushroom and spinach mixture to one side of the omelette. Sprinkle cheese and red pepper flakes over the filling and fold the omelette.
- Cover the pan and let it cook for a minute until the cheese melts.
- Slide onto a plate and serve hot.
Notes
Gouda adds a creamy texture and mild flavor, but mozzarella or cheddar can be used instead. If flipping feels difficult, skip it: cover the pan with a lid and let the omelette cook on one side until the top is set. Omelettes have the nicest texture fresh, but leftovers can be refrigerated in an airtight container for 1 to 2 days.