Spinach and Mushroom Omelette Recipe

It may sound silly but the truth, and key for me, to good spinach and mushroom omelette is technique and patience. All good things take time to prepare. The taste of this homemade and thoughtful omelette (because vegetables) is so satisfying!

There are omelettes where the eggs are cooked into the veggies and folded over, and then there is the one that is bursting with flavor from a filled center; in this case sauteed veggies folded into fluffy eggs.

We want that, WE MAKE THAT!

---

What is it About This Recipe that’s so Good to [& for] You

Because delicious omelettes can be made at home to enjoy, too!

Another highlight about making this recipe at home, is using the best quality ingredients you already purchase weekly for your homemade meals.

We know that not all the days are made for big breakfast, but on the days you want to go beyond coffee, pan and some fruit, you can have a lovely breakfast AND know exactly what’s in it.

We are all about knowing what’s in our food here! Plus, you still feel light cause veggies.

Ingredients in S&M Omelette

Grocery Quick List: eggs, mushrooms, spinach, butter, salt and pepper.

• Eggs
• Mushrooms, four if large, seven if regular in size.
• Spinach
• Butter
• salt and pepper to taste

Ingredient Notes / Variations

• Fresh Eggs are so good and essential in omelettes like this! I recommend mixing the eggs in a bowl (photo below) and setting to the side first if this is your first time making this.
  • The eggs cook quickly and evenly this way. If you like scrambling within the pan, that’s ok too.

• Butter – is preferred for fluffy egg omelettes like this because buttery flavor that surrounds the eggs is just next level home cooked fancy brunch good.

• Mushrooms – fresh mushrooms are the way to go. We understand that sometimes there is only access to canned but we go fresh whenever possible.
  • If using canned, drain as much liquid from them as possible but don’t resort to squeezing them. We still treat the mushrooms with care.

• Spinach – Fresh and frozen (that has been previously chopped) both work.
  • Regular size spinach or baby spinach are our favorite. Stems on is fine, but it is important to dice them well and cook well to avoid any hard stems.
  • Pro Tip – Frozen large leaf spinach is a head/ache to hold (and cut), so you’ll always be better off using fresh or chopping up spinach before freezing for ready to go sauteed spinach dishes.

Erika’s Favorite: If I had to pick an omelette, it’d be this one or my other green favorite, asparagus-zucchini, or zucchini-mushroom omelette. It’s same steps for cooking tender bites of veggies, and fluffy eggs with dollops of homemade salsa on the side of the omelette.

Are you hungry yet? Are we doing this, let’s make a dang good omelette!

Step-By-Step Instructions

How to Make Spinach and Mushroom Omelette at Home

1. Prep the goods: mix egg mixture in bowl and set to side, and chop all vegetables, (be sure to see amounts in recipe card measure)!
2. Saute the veggies until tender and transfer to a large plate.
3. Use same pan to cook the eggs. Be patient and let the eggs cook and make sure it’s evenly distributed.
4. Fill one side (add optional cheese here, but if you missed it, add it on-top).
5. Feel the cooked flex of the plain omelette side and fold it over once ready (eggs cook quickly, so keep an eye on it).

A printer-friendly recipe card with instructions is available at the bottom of this post.

Sprinkle optional cheese shred (I used cashew cheese alternative in the omelette above).

It’s ready! Let’s eat.

Ways To Spice Up [Spinach and Mushroom Eggs]

You can never go wrong with a salsa on the side. Our favorites for this vegetable omelette is Salsa Verde or Salsa Ranchera with a nice slice of toast to soak it all up!

There’s something extra juicy about hearty breakfast with all the kinds of fixings and sauces on the said that make it all perfect. 🙂

Foods To Eat It With

Wondering what to serve with spinach and mushroom omelette, here are a few of our favorite big breakfast and brunch combinations.

• #1 Crispy Hash Browns
• Avocado Slices
• Fresh Fruit and Yogurt or Cottage cheese
• Pancake or Waffle
• Perfectly Cooked Bacon (hands off cause cooked in the oven)

Then there’s also the option to start breakfast off with a favorited green juice. While it’s being absorbed by the body, you still get to make yourself this tasty veggie filled breakfast!

Ways To Flip Leftover Breakfast Omelette

Please let me know in the comments down below if you had any leftovers because there’s never any left over here!

Sign-up to get LatinasQueComen Newsletter to get more Omelette Recipes first!

Pro Tips / Receta Notes

Recipe yield: One large three-egg Omelette. Enough for 2 persons.

Storage: This is so simple and easy to make that the recommendation is always fresh omelette. If there are occasionally leftovers, heat on medium low for 5 minutes and add 2 tablespoons of water to pan so it steams up and warms entirely through before eating.

For toaster oven re-heat, see recipe card.

Please star rate this LatinasQueComen Spinach and Mushroom Omelette Recipe. Your stars and share help us reach Comida-Makers. Thank you!

Equipment

• Bowl
• Knife
• Vegetable Peeler
• Large Spoon