Spinach and Mushroom Omelet
This Spinach and Mushroom Omelet is a hearty, veggie-packed breakfast featuring caramelized onions, sautéed mushrooms, wilted spinach, and melted Swiss cheese folded into fluffy eggs. It's a satisfying, protein-rich meal perfect for breakfast.
Prep Time
30 min
Total Time
30 min
Servings
4
Ingredients
Pantry
1 Onion
Fridge and Freezer
8 oz Mushrooms
1 tbs minced Garlic
2 cups Spinach
12 Eggs
2-3 Green Onions
4 slices Swiss Cheese
Directions
Wash hands with soap and water. Wash and dry produce. Peel and slice the onion. Discard root ends of green onions and chop.
Heat a little oil in a large skillet over medium-high heat. Cook the onions and mushrooms until the onions are caramelized. Add the spinach and cook until it has wilted. Add the garlic and season with salt and pepper, cook for 1-2 minutes or until fragrant. Remove from heat and set aside.
Beat 4 eggs in a bowl and season with salt and pepper. Heat a little oil in a small pan over medium heat. Add the eggs and cook, pushing in the edges, until it is mostly firm.
Add ¼ of the cooked veggies and a slice of Swiss cheese. Cover and cook for 2-5 minutes or until the cheese is melted and the egg is completely firm.
Remove omelet to a plate, folding in half. Repeat 3 more times to make 4 omelets. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
<ul><li>See how to make an omelet here: https://youtu.be/ixpYIgHlU60?si=hMeS-MNwhAN-RKgG</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>