Spinach Mushroom Omelet

A classic French-style folded omelet filled with sautéed mushrooms, wilted spinach, and melted Gruyère. Cooked quickly over gentle heat for a tender, custardy texture rather than a browned, rubbery one.

By YumYum Editorial · Breakfast & Brunch

Prep: 10 min · Cook: 12 min · Total: 22 min · Serves 2

Ingredients

• 6 large eggs
• 2 tablespoons whole milk or water
• to taste Salt and black pepper, to taste
• 2 tablespoons unsalted butter, divided
• 6 ounces cremini mushrooms, sliced
• 1 clove garlic, minced
• 2 cups fresh baby spinach
• 3/4 cup shredded Gruyère or sharp cheddar cheese
• 1 tablespoon chopped fresh chives

Instructions

1. Heat 1 tablespoon of butter in a skillet over medium heat and sauté the mushrooms until golden and their moisture has evaporated, about 6 minutes.
2. Add the garlic and cook for 30 seconds, then add the spinach and cook just until wilted, about 1 minute.
3. Season the mushroom and spinach mixture with salt and pepper, then transfer to a plate and wipe out the skillet.
4. Whisk the eggs with milk, salt, and pepper until fully combined and slightly frothy.
5. Melt the remaining tablespoon of butter in the skillet over medium-low heat, swirling to coat the pan.
6. Pour in the eggs and let them sit undisturbed for a few seconds, then gently push the edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
7. When the eggs are mostly set but still slightly wet on top, spoon the mushroom-spinach filling and cheese over one half.
8. Fold the omelet in half over the filling and slide it onto a plate.
9. Garnish with chives and serve immediately while the cheese is still melted.