Mushroom and Spinach Omelet With Cheddar Cheese

  • 30 mins
  • 9 ingredients


  • 2 cups fresh spinach, blanched, water squeezed out
  • 3 tsp unsalted butter, divided
  • 1 cup cheddar cheese, shredded
  • 1 large onion, sliced into rings
  • 1/2 lb mushrooms sliced
  • 1 dozen extra large eggs, beaten well
  • 1/2 tsp nutmeg
  • 1/4 cup fresh chives, minced
  • kosher salt and fresh black pepper to taste
This is a delicious omelet that contains spinach, cheese onions and mushrooms.
  • Wash spinach and slice into strips if using large leaves or use baby leaves and leave whole. Blanch in hot water for 1 minute. Remove and squeeze out water. Set aside.
  • Melt 1 tsp butter in a saute pan using medium heat.
  • Add onions and cook until lightly browned.
  • Remove onions and keep warm.
  • Add mushrooms to skillet and saute until browned. Add more butter if necessary.
  • Add a tbs of water to loosen bits on the bottom of the pan.
  • Remove mushrooms and keep warm.
  • Wipe out saute pan with a paper towel.
  • In a large bowl beat eggs until frothy.
  • Add eggs to a non stick saute pan using medium heat
  • Add nutmeg and chives, spinach and mushrooms, and cheese
  • When eggs begin to set fold over and continue to cook for 2 minutes.
  • Slide onto a platter and serve.

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