This omelet with mushrooms and spinach is a quick, savory breakfast that feels like a cozy cafe dish at home. Earthy sauteed mushrooms, wilted spinach, and creamy melted cheese are folded into a soft, golden omelet. If you enjoy mushroom breakfasts, you will also love our Grilled Mushroom Skewers and Potato Crust Quiche with Chicken and Mushrooms.
Ingredients
- 2 eggs
- 100 g (3.5 oz) mushrooms
- 50 g (2 oz) spinach
- 30 g (2 tbsp) light cream cheese
- 30 g (1 oz) cheese (16%)
- 3 g (1/2 tsp) butter
- Salt and spices, to taste
Instructions
- For the filling, saute the sliced mushrooms in half the butter.
- After a couple of minutes, add the spinach, cream cheese, grated cheese, and seasoning.
- For the omelet, beat the two eggs and fry in the remaining butter; flip, add the filling, and fold into an envelope.
Tips
- Cook the mushrooms until their liquid evaporates, so the omelet stays fluffy rather than watery.
- Keep the heat medium-low and fold the omelet while the eggs are still just set for a tender, creamy center.
- For more breakfast inspiration, browse more ideas at Allrecipes.
Nutrition (per serving): 283 kcal | Protein 20 g | Fat 20 g | Carbs 9 g