Cheesy Spinach and Mushroom Omelette

Short Description

A fluffy omelette filled with sautéed mushrooms, wilted spinach, and gooey Gouda cheese, finished with a touch of red pepper flakes for subtle heat. This is a hearty, flavorful, and protein-packed breakfast (or anytime meal) ready in minutes.

Why You’ll Love This Recipe

This cheesy spinach and mushroom omelette is simple yet elegant. The earthy mushrooms pair beautifully with the freshness of spinach, while Gouda cheese adds a creamy, nutty richness. It’s quick to make, satisfying, and perfect for busy mornings or a healthy dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Omelette

3 eggs
¼ tsp salt
¼ tsp ground black pepper

Filling

2 tbsp unsalted butter
4 large brown crimini mushrooms (150 g), sliced
½ tsp Italian herbs
Salt, to taste
Ground black pepper, to taste
1½ cups (40 g) baby spinach, loosely packed
½ cup (50 g) Gouda cheese, shredded
¼ tsp red pepper flakes

Directions

Prepare the Eggs

1. Crack eggs into a bowl. Add salt and black pepper, then whisk well until smooth. Set aside.

Cook the Vegetables

2. Heat butter in a pan over medium heat.
3. Add sliced mushrooms and cook 5–6 minutes until browned.
4. Season with salt, pepper, and Italian herbs. Stir to combine.
5. Turn off heat, add spinach, and stir until wilted. Transfer mixture to a plate.

Make the Omelette

6. In the same pan, pour in whisked eggs over medium-low heat. Allow the bottom to set.
7. Lower the heat and carefully flip the omelette once the surface is mostly set.
8. Add mushroom-spinach mixture to one side of the omelette. Sprinkle Gouda cheese and red pepper flakes over the filling.
9. Fold the omelette, cover the pan, and cook 1 more minute until cheese melts.
10. Slide onto a plate and serve hot.

Servings and Timing

• Servings: 1–2
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Use feta or mozzarella instead of Gouda for a different cheese profile.
• Add caramelized onions for extra sweetness.
• Use kale or arugula instead of spinach.
• Stir fresh parsley or basil into the eggs for added freshness.
• Add diced bell peppers or cherry tomatoes for color and flavor.
• Use Swiss cheese for a more classic omelette.
• Add a slice of ham, bacon, or smoked salmon for extra protein.
• Sprinkle with extra chili flakes or hot sauce for more heat.
• Make it dairy-free by swapping cheese for a plant-based alternative and using olive oil instead of butter.
• Fold in some cooked quinoa or brown rice for a more filling meal.

Storage/Reheating

• Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
• Reheat gently in a skillet over low heat or in the microwave for 30–45 seconds.
• Avoid freezing, as eggs can turn rubbery when thawed.

FAQs

Can I use frozen spinach?

Yes, thaw and squeeze out excess liquid before using to prevent sogginess.

What mushrooms work best?

Cremini, button, or portobello mushrooms all work well for this recipe.

Can I make this without cheese?

Yes, but cheese adds creaminess and binds the filling nicely.

How do I keep the omelette from breaking when folding?

Cook on low heat and wait until the eggs are mostly set before folding.

Can I use egg whites only?

Yes, substitute 4–5 egg whites for 3 whole eggs for a lighter omelette.

How do I make it extra fluffy?

Add 1 tbsp milk or cream to the whisked eggs before cooking.

Can I bake this instead of frying?

Yes, pour the egg mixture into a greased oven-safe skillet and bake at 350°F for 10–12 minutes.

Do I need to flip the omelette?

Not necessarily—you can cook uncovered on low heat until set, then fold. Flipping just ensures even cooking.

Can I meal prep this?

Yes, cook the filling in advance and store in the fridge. Prepare the eggs fresh and assemble when ready.

What can I serve it with?

Toast, roasted potatoes, or a fresh side salad make great pairings.

Conclusion

This cheesy spinach and mushroom omelette is a quick, flavorful, and versatile meal that works for breakfast, lunch, or dinner. With its gooey melted cheese, earthy mushrooms, and vibrant spinach, it’s both nourishing and satisfying.

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