Spinach, Mushroom & Cheese Omelette Recipe

Prep eggs

Crack the eggs into a medium bowl. Add the milk, 0.5 tsp salt and 0.25 tsp black pepper. Whisk vigorously until slightly frothy and well combined. Set aside.

Cook vegetables

Heat a nonstick 10-inch skillet over medium heat. Add the olive oil and 1/2 tablespoon of the butter. When butter is melted and shimmering, add the chopped shallot and cook 1–2 minutes until softened. Add the sliced mushrooms and a pinch of salt; cook 3–4 minutes, stirring occasionally, until mushrooms are browned and liquid has mostly evaporated. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and cook 1–2 minutes until wilted. Transfer the cooked vegetables to a small plate and wipe the skillet clean with a paper towel.

Cook omelette base

Return the skillet to medium-low heat and add the remaining 1/2 tablespoon butter, swirling to coat the pan. Pour in the beaten eggs and tilt the pan so the eggs form an even layer. As the eggs begin to set at the edges (about 1–2 minutes), gently pull the cooked edges toward the center with a silicone spatula, letting uncooked egg flow to the edges. Continue until top is mostly set but still slightly glossy (about 1–2 more minutes).

Add filling

Evenly distribute the cooked mushroom-spinach mixture over one half of the omelette. Sprinkle the grated cheddar and optional Parmesan on top of the vegetables. Season the exposed egg with the remaining 0.5 tsp salt and 0.25 tsp black pepper, if desired.

Fold and finish

Using the spatula, carefully fold the empty half of the omelette over the filled half. Cook for another 30–60 seconds to allow cheese to melt and internal temperature to even out. Tilt the pan and, if desired, slide the omelette onto a plate seam-side down. Let rest 1 minute before serving.

While the omelette cooks, toast the bread slices to desired doneness in a toaster or under a broiler. Spread with butter and keep warm. Serve two slices alongside the omelette.

Hash browns (if chosen)

If serving hash browns, heat a separate skillet over medium-high heat with 1 teaspoon oil or a little butter. Add 1 cup prepared or frozen hash browns in an even layer. Season with 1/4 tsp salt and 1/4 tsp pepper. Press into the pan with a spatula and cook undisturbed 4–6 minutes until golden brown. Flip or stir and cook another 3–5 minutes until crispy and cooked through. Keep warm until plating.

Fresh fruit (if chosen)

If serving fresh fruit, portion 1 cup of mixed chopped fruit into a small bowl. Chill briefly if desired and serve alongside the omelette.