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Spinach, Mushroom, and Cheddar Omelets

Spinach, Mushroom, and Cheddar Omelets

Tender folded omelets are filled with sautéed mushrooms, spinach, peppers, and sharp cheddar for a fast, satisfying breakfast or light dinner. Cooking the eggs gently in a nonstick skillet keeps the curds soft while ensuring the centers are fully set.

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4

Ingredients

  • 0.5 cup yellow onion (finely diced)
  • 2 tbsp fresh chives (thinly sliced)
  • 1 cup sharp cheddar cheese (shredded)
  • 8 each large eggs
  • 2 tbsp unsalted butter (divided)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 2 cups baby spinach (roughly chopped)
  • 0.25 cup whole milk
  • 1 cup cremini mushrooms (thinly sliced)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 cup red bell pepper (finely diced)

Instructions

  1. Crack the 8 large eggs into a medium bowl, add the 0.25 cup whole milk, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper, and whisk with a fork for 30-45 seconds until the mixture is smooth and no streaks of white remain.
  2. Set a 10-inch nonstick skillet over medium heat, add the 1 tbsp olive oil, and heat for about 1 minute until the oil looks shimmering but not smoking.
  3. Add the 1 cup thinly sliced cremini mushrooms to the skillet and cook over medium heat for 3-4 minutes, stirring with a silicone spatula, until the mushrooms release their moisture and begin to brown at the edges.
  4. Add the 0.5 cup finely diced yellow onion and 0.5 cup finely diced red bell pepper to the same skillet and cook over medium heat for 3 minutes, stirring often, until the vegetables are softened and the onion looks translucent.
  5. Add the 2 cups roughly chopped baby spinach to the skillet and cook over medium heat for 1-2 minutes, tossing with the spatula, until the spinach is wilted and any visible moisture has mostly evaporated.
  6. Transfer the cooked vegetables to a plate with the spatula, spread them into an even layer so they cool slightly, and wipe the 10-inch nonstick skillet clean with a paper towel while keeping the skillet off the heat for 1 minute.
  7. Return the skillet to medium-low heat, add 0.5 tbsp of the unsalted butter, and swirl for 30-45 seconds until the butter melts and lightly foams without browning.
  8. Pour one-quarter of the egg mixture, about 0.5 cup, into the skillet and tilt the pan to coat the bottom evenly; cook over medium-low heat for 1 minute, gently pulling the set edges toward the center with a silicone spatula so uncooked egg flows to the edges.
  9. Sprinkle one-quarter of the vegetable filling and 0.25 cup shredded sharp cheddar cheese over one half of the omelet, then continue cooking over medium-low heat for 1-2 minutes until the bottom is pale golden, the cheese begins to melt, and the egg center reaches 160°F (71°C) on an instant-read thermometer or is fully set with no liquid egg visible.
  10. Use the spatula to fold the plain half of the omelet over the filling, slide it onto a warm plate, and let it rest for 1 minute so the carryover heat finishes melting the cheese.
  11. Repeat the buttering, filling, cooking, temperature check, folding, and resting process three more times with the remaining 1.5 tbsp unsalted butter, remaining egg mixture, remaining vegetable filling, and remaining 0.75 cup shredded sharp cheddar cheese.
  12. Sprinkle the finished omelets with the 2 tbsp thinly sliced fresh chives and serve immediately while the eggs are tender, the cheese is melted, and the vegetables are warm.

Nutrition (per serving)

  • Calories: 375
  • Protein: 22 g
  • Fat: 30 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 645 mg

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