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Spinach Mushroom Omelette with Parmesan Recipe

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4.3 from 44 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Diet: Low Fat

Description

A delicious and savory spinach mushroom omelette infused with shallots and Parmesan cheese. This recipe combines sautéed mushrooms, fresh baby spinach, and sharp Parmesan to create a flavorful and nutritious breakfast or brunch option that’s easy to prepare in just 20 minutes.

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)

Instructions

  1. Prepare Ingredients: Clean and chop the mushrooms, wash and dry the baby spinach thoroughly, and chop the shallots finely.
  2. Sauté Shallots: Heat butter and olive oil in a non-stick pan over medium-high heat. Add the chopped shallots and cook for about 60 seconds until they become translucent.
  3. Cook Mushrooms: Add the chopped mushrooms to the pan and sauté for 3 minutes, stirring occasionally to ensure even cooking.
  4. Add Spinach and Parmesan: Stir in the baby spinach and Parmesan cheese. Season with salt and pepper. Cook until the spinach wilts and releases its moisture.
  5. Remove Filling: Transfer the filling mixture from the pan to a bowl or plate and wipe the pan clean with a paper towel.
  6. Heat Pan for Omelette: Add butter and olive oil to the clean pan and heat over medium heat.
  7. Cook Eggs: Pour the whisked eggs into the pan, tilting to ensure the bottom is evenly covered. Let the eggs cook undisturbed for about 30 seconds.
  8. Loosen Edges: Carefully loosen the edges of the omelette using a spatula to prevent sticking and allow uncooked egg to flow underneath.
  9. Add Filling: Spoon the sautéed mushroom, spinach, and Parmesan mixture onto one half of the omelette. Continue cooking for another 2 minutes so the filling heats through and the eggs finish cooking.
  10. Fold and Serve: Carefully fold the omelette in half over the filling, then slide it onto a plate. Grate additional Parmesan cheese on top before serving.

Notes

  • Use a non-stick pan for best results and easy folding of the omelette.
  • Feel free to substitute baby spinach with kale or Swiss chard if preferred.
  • To make it lower fat, omit the butter and use only olive oil for cooking.
  • Serve immediately for the best texture and flavor.
  • Additional herbs like chives or parsley can be added for extra freshness.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American, French

Find it online: https://saraflavors.com/spinach-mushroom-omelette-with-parmesan-recipe/