Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 290 (per serving)
Ingredients
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup onion, finely chopped
- 1/4 cup shredded cheese (cheddar or your choice)
- 2 tablespoons milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients first. Finely chop the onion, slice the mushrooms, and chop the spinach so everything is ready to go. Omelets cook quickly, so having your vegetables prepared ahead of time helps you stay in control of the timing and prevents overcooking.
- Whisk the eggs for a fluffy texture. Crack the 4 large eggs into a medium bowl. Add the 2 tablespoons of milk, then season with salt and pepper to taste. Whisk until the mixture looks evenly blended and slightly foamy. This step helps the omelet cook up light and tender, instead of dense.
- Heat the pan properly. Place a non-stick skillet over medium heat. Add the 1 tablespoon olive oil and let it warm for a moment. You’re looking for the oil to spread easily across the surface and look slightly shimmery—this means it’s ready for the vegetables.
- Sauté the onion until translucent. Add the finely chopped onion to the skillet. Cook for about 2 minutes, stirring occasionally, until the onion softens and turns translucent. This builds a mild sweetness and a flavorful base for the omelet.
- Cook the mushrooms until softened. Add the sliced mushrooms to the skillet with the onions. Cook for 3–4 minutes, stirring now and then so they soften evenly. As they cook, the mushrooms will release moisture and develop a richer, more savory aroma.
- Add the spinach and let it wilt. Stir in the chopped spinach. Cook for 1–2 minutes, just until the spinach wilts down. Keep stirring gently so it cooks evenly without clumping. At this point, your filling should look tender and well-combined.
- Pour in the egg mixture. Give the whisked eggs a quick stir again, then pour the egg mixture directly over the vegetables in the skillet. Gently stir for a brief moment to distribute the vegetables throughout the eggs, then stop stirring and let the omelet cook undisturbed.
- Let the omelet set at the edges. Cook for about 3–4 minutes without moving it too much. You’ll see the edges begin to set first, while the center remains slightly softer. Keeping the heat at medium is important so the bottom doesn’t brown too fast before the top sets.
- Add the cheese and trap the heat. Sprinkle the shredded cheese evenly over the top of the omelet. Cover the skillet with a lid and cook for another 2–3 minutes, until the cheese melts and the eggs are fully set. The lid helps cook the top gently without flipping.
- Fold and serve. Carefully slide the omelet onto a plate. Fold it in half to create that classic omelet shape, then serve hot right away. The inside should be creamy and tender, with softened mushrooms, wilted spinach, and melted cheese in every bite.
Tips for Success
- Keep the heat at medium so the eggs cook evenly without burning.
- Don’t rush the vegetables. Properly softened onions and mushrooms make the filling taste deeper and more balanced.
- Whisk well to help the eggs turn fluffy and light.
- A non-stick skillet makes folding and serving much easier.
Variations (Optional)
- For a heartier version, you can add cooked Turkey Bacon or Chicken Ham (as an add-in idea).
- You can also experiment with a different shredded cheese choice, as listed in the ingredients.
Serving Suggestions
Serve this omelet on its own for a simple, satisfying meal, or pair it with toast for an easy breakfast or brunch plate.