No more dry, boring omelettes—this Spinach and Mushroom Omelette is loaded with juicy sautéed mushrooms, fresh spinach, and melty cheese. It’s the kind of hearty, café-style breakfast that feels special but comes together in minutes.
Love eggs for breakfast? Try my croissant breakfast sandwich or egg salad sandwich!
If there’s one thing I’ll never get tired of, it’s a good old cheesy omelette, especially when it’s stuffed with all the good stuff. Whether you’re rolling out of bed on a lazy Sunday or powering through a weekday morning, this one’s got your back. Plus, it’s low-carb! How great is that!?
Table of Content
Ingredient & Substitutions
Here's what you'll need to make this spinach and mushroom omelette recipe:
- Eggs
- Salt & Pepper: You can also add onion and garlic powder for extra flavor.
- Red Pepper Flakes
- Butter: or olive oil.
- Mushrooms: Brown mushrooms are more flavorful than white ones but either will work. I use cremini mushrooms but you can swap with button, portobello or shiitake.
- Italian Herbs: Or use thyme, oregano, or any dried herbs you have.
- Spinach: I use fresh baby spinach leaves. Frozen spinach (thawed and drained), kale, or arugula are also great subs.
- Gouda Cheese: You can use any cheese you like mozzarella, cheddar, feta or gruyere!
See recipe card for quantities.
Watch How To Make It
Helpful Tips
- Use a nonstick pan: Makes flipping easier and keeps the cheese from sticking. If flipping is tricky, you can skip it and just cook it on one side on lowest heat with a lid on to help set the top.
- Cook on medium-low heat: Helps eggs set gently without overcooking or browning too fast.
- Baby spinach wilts quickly: No need to cook it separately, mixing it into the hot mushrooms is enough.
- Don’t overstuff: It’s tempting, but too much filling can make the omelette fall apart.
Customize It
Here are a few easy ways you can adapt this omelette:
- Try feta, cheddar, gruyère, or parmesan cheese for a different flavor.
- Leftover roast chicken, deli meats like turkey, or cooked sausage are great add-ins to make this stuffed omelette more fulfilling.
- You can toss in more vegetables like bell peppers, onions, tomatoes, or zucchini. Be sure to cook off the moisture first.
- A sprinkle of fresh parsley, chives, green onions or dill at the end can brighten up the dish.
- Throw in jalapeños, hot sauce, or a dash of smoked paprika for extra heat.
How To Serve Spinach & Mushroom Omelette
This Spinach and Mushroom omelette is a meal on its own, but a few simple sides can really round it out:
- Serve it with a slice of buttered sourdough or some crusty artisan bread from your local bakery!
- A handful of fresh fruit or sliced avocado on the side works too, or you can go all in with crispy potato pancakes or parmesan roasted potatoes.
- Pair it with beverages like my Caramel Latte, Mango Mojito Mocktail or Strawberry Basil Lemonade.
Want to turn these same flavors into a cozy dinner? Try my Spinach and Mushroom Pasta—it's just as easy and full of that earthy, cheesy goodness.
Let’s Stay Connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. And subscribe to my YouTube channel for video recipes.
📖 Recipe
Cheesy Spinach and Mushroom Omelette
Ingredients
Omelette
- 3 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Filling
- 2 tablespoon butter unsalted
- 4 big (150 g) brown crimini mushrooms sliced
- ½ teaspoon Italian herbs
- Salt
- Ground black pepper
- 1 ½ cup (40 g) baby spinach loosely packed
- ½ cup (50 g) Gouda cheese
- ¼ teaspoon red pepper flakes
Instructions
- Crack the eggs into a bowl, add salt and black pepper, then whisk well. Set aside.
- Heat a pan over medium heat and melt the butter.
- Add sliced mushrooms and cook until they start to brown, about 5–6 minutes.
- Season the mushrooms with salt, pepper, and Italian herbs. Stir and let them brown fully.
- Turn off the heat, add baby spinach, and mix. Let it sit for a minute until the spinach wilts.
- Transfer the mushroom and spinach mixture to a plate.
- In the same pan, pour in the whisked eggs over medium-low heat. Once the bottom is set, lower the heat and carefully flip the omelette.
- Add the mushroom and spinach mixture to one side of the omelette. Sprinkle cheese and red pepper flakes over the filling and fold the omelette.
- Cover the pan and let it cook for a minute until the cheese melts.
- Slide onto a plate and serve hot.
Video
Notes
- Gouda adds a creamy texture and mild flavor, but you can use mozzarella or cheddar as substitutes.
- If flipping feels difficult, you can skip it. Just cover the pan with a lid and let the omelette cook on one side until the top is set.
- Storage: Omelettes are best fresh, but if you’ve got leftovers, they can be refrigerated in an airtight container for 1-2 days.
Nutrition
This post was originally published on March 15, 2019 and has been updated with new pictures and helpful information.
PIN IT FOR LATER
Kay says
This was delicious 😊 Last time I made an omelet I screwed it but this recipe was easy and yummy. I will be making this a lot from now on.👍👍👍