Mushroom and Spinach Omelet

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Mushroom and Spinach Omelet Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.

Serves 4 (serving size: 1/2 omelet)


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1 tablespoon extra-virgin olive oil
1/2 cup chopped shallots
3 garlic cloves, minced
1 (8-ounce) package sliced white mushrooms
1 thyme sprig
6 ounces fresh baby spinach
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
8 large eggs, divided
1 tablespoon butter, divided


Hands-on: 20 Minutes
Total: 20 Minutes

1. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.

2. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.

Created date

March 2015

Nutritional Information

Calories 244
Fat 16 g
Satfat 5.5 g
Monofat 6.9 g
Polyfat 2.5 g
Protein 16 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 380 mg
Iron 4 mg
Sodium 591 mg
Calcium 96 mg