This ultimate cheesy spinach and mushroom omelette is packed with tender sautéed mushrooms, fresh spinach, and gooey melted mozzarella wrapped inside perfectly fluffy eggs. A quick, protein-rich breakfast that’s perfect for busy mornings or a relaxing weekend brunch.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Servings

2 servings

Ingredients

For the Omelette

• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• Salt and black pepper to taste
• 1 teaspoon chopped parsley

Optional Garnish

• Cherry tomatoes
• Fresh parsley
• Extra sautéed mushrooms

---

Instructions

Step 1

Whisk together the eggs, milk, salt, and black pepper in a bowl until smooth and fluffy.

Step 2

Heat butter in a non-stick skillet over medium heat.

Step 3

Add the mushrooms and sauté for 4–5 minutes until golden brown.

Step 4

Add the spinach and cook for 1–2 minutes until wilted.

Step 5

Transfer the vegetables to a plate and keep warm.

Step 6

Reduce the heat to medium-low and pour the egg mixture into the skillet.

Step 7

Cook gently for 2–3 minutes until the eggs begin to set.

Step 8

Sprinkle the mozzarella and Parmesan over one half of the omelette.

Step 9

Top with the sautéed mushrooms and spinach.

Step 10

Fold the omelette over the filling and cook for another 1–2 minutes until the cheese is melted and stretchy.

Step 11

Slide onto a serving plate and garnish with parsley, extra mushrooms, and cherry tomatoes.

Step 12

Serve immediately while hot and cheesy.

---

Notes

• For extra flavor, add garlic when sautéing the mushrooms.
• Cheddar, Swiss, or Gruyère can replace mozzarella.
• Cook the omelette over medium-low heat for the fluffiest texture.
• Best served fresh.