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 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, brunch
Cuisine: American, French
Keyword: spinach mushroom omelette
Servings: 2
Calories: 258kcal
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)
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
Calories: 258kcal | Carbohydrates: 10g | Protein: 17g | Fat: 17g | Sodium: 366mg | Potassium: 628mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3403IU | Vitamin C: 8mg | Calcium: 223mg