Spinach Mushroom Omelette with Parmesan

Omelette Recipe - Ready to fold and serve (Photo by Erich Boenzli)

5 from 2 votes

Spinach Mushroom Omelette with Parmesan

My favorite omelette recipe has shallots, mushrooms, spinach, and Parmesan. All wrapped up in a perfectly cooked omelette. Does that sound good or what?

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: American, French

Keyword: spinach mushroom omelette

Servings:

Calories: 258kcal

Author: Erich Boenzli

Ingredients

For the filling

1 cup mushrooms, chopped
2 cups baby spinach
2 tablespoons chopped shallot
¼ cup Parmesan cheese

For the omelette

3 large eggs, whisked
½ tablespoon extra virgin olive oil
½ tablespoon butter
salt and pepper (about ¼ teaspoon each)

US Customary - Metric

Instructions

Clean and chop mushrooms, wash and dry spinach, and chop shallot
Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent
Add mushrooms and cook for 3 minutes, stirring occasionally
Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing
Remove everything from pan and set aside
Wipe pan with a paper towel
Then, using the clean pan, heat butter and olive oil over medium heat
Pour in whisked eggs, making sure the bottom of the pan is evenly covered
Be patient. After about 30 seconds, loosen the edges
Add filing and cook for another 2 minutes
Fold (good luck 😄) and slide onto a plate
Grate some additional Parmesan cheese on top and serve

Notes

Nutrition