Mushroom and Cheese Omelet
This mushroom and cheese omelet is a great way to start your mornings when you have at least fifteen minutes to cook breakfast. It’s hearty enough to be served for brunch as well. For brunch, you could also serve it with toast, avocado, and creme fraiche on the side.
If you love eggs for breakfast or brunch, make sure to try some of my other favorite recipes like this breakfast sandwich with smoked salmon and eggs, all these different frittatas, this avocado toast with butter-basted eggs, and this breakfast wrap with scrambled eggs.
What You’ll Need
To make one omelet, you’ll need the following ingredients:
- Eggs – 3 large eggs
- Mushrooms – 3 oz (85 grams) button mushrooms
- Spinach – 1 cup packed baby spinach
- Butter – 2 tbsp butter
- Cheese – 1/3 cup grated/shredded cheddar
- Cream – 1 tbsp heavy cream (or double cream or whipping cream)
- Oregano – a pinch of dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Chives (optional) – fresh chives, finely sliced to garnish the omelet
Prep: To clean button mushrooms, you can wash them quickly under cold running water. Unlike many other mushrooms, button mushrooms don’t absorb much of the water during a quick rinse (just don’t leave them soaking in water). Pat them dry and then slice them thinly.
Instructions with Photos
Step 1. To a sauté pan or frying pan over medium-high heat, add half the butter. Once the butter has melted, add the thinly sliced mushrooms and a pinch of salt, dried oregano, and black pepper. Sauté them until golden and almost cooked through (about 5 minutes). Move the mushrooms to one side of the pan and add the spinach to the other side, seasoning it with a pinch of salt and pepper. Cook the spinach until wilted (about 1-2 minutes). Remove the pan from the heat and set aside for now.
Step 2. Whisk the eggs and the cream with a pinch of salt until lightly foamy.
Step 3. To a small non-stick or well-seasoned frying pan (about 8 inches in diameter) over medium-high heat, add the remaining half of the butter. Once melted, add the whisked eggs, and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
Step 4. Add the grated cheese all over the top. Add the sautéed mushrooms and wilted spinach to one half of the eggs.
Step 5. Turn the heat back on to a medium-low until the eggs are cooked enough to flip the half over the fillings. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
Step 6. Once flipped, continue cooking for another 30 seconds until the cheese has melted and the eggs are cooked inside.
Step 7. Serve immediately while warm. Optionally, top with finely sliced fresh chives.
If you made this for breakfast or brunch and enjoyed it, let me know in a review below.
Recipe Card
Ingredients
- 3 large eggs
- 3 oz button mushrooms cleaned and sliced (note 1)
- 1 cup packed baby spinach
- 2 tbsp butter
- 1/3 cup grated/shredded cheddar
- 1 tbsp heavy cream or double cream or whipping cream
- pinch dried oregano
- pinch salt to taste
- pinch freshly ground black pepper to taste
- fresh chives optional, finely sliced to garnish the omelet
Instructions
- To a sauté pan or frying pan over medium-high heat, add half the butter. Once the butter has melted, add the thinly sliced mushrooms and a pinch of salt, dried oregano, and black pepper. Sauté them until golden and almost cooked through (about 5 minutes). Move the mushrooms to one side of the pan and add the spinach to the other side, seasoning it with a pinch of salt and pepper. Cook the spinach until wilted (about 1-2 minutes). Remove the pan from the heat and set it aside for now.
- Whisk the eggs and the cream with a pinch of salt until lightly foamy.
- To a small non-stick or well-seasoned frying pan (about 8 inches in diameter) over medium-high heat, add the remaining half of the butter. Once melted, add the whisked eggs, and gently stir, cooking the eggs like you’re making scrambled eggs until they’re half-cooked (still runny). Then spread them around the pan, trying to get an even layer with the bottom being softly set while the top is still runny. Turn the heat off for now.
- Add the grated cheese all over the top. Add the sautéed mushrooms and wilted spinach to one half of the eggs.
- Turn the heat back on to a medium-low until the eggs are cooked enough to flip the half over the fillings. To make it easier to flip, you can try to use two spatulas, one from each side. Make sure the heat isn’t too high so that the omelet doesn’t brown on the bottom side.
- Once flipped, continue cooking for another 30 seconds until the cheese has melted and the eggs are cooked inside.
- Serve immediately while warm. Optionally, top with finely sliced fresh chives.
Notes
Don’t forget to save this mushroom and cheese omelet to one of your breakfast or brunch boards using the pin below.
