Spinach, Mushroom & Swiss Cheese Omelet - Video Recipe

I don't make Omelets enough. But when I buy a bunch of spinach and a carton of mushrooms, well, that's the time to do it. I like the addition of cheese to any Omelet.

I would put a Spinach, Mushroom & Swiss Cheese Omelet at the top of my favorite breakfast list. 

Sautéed spinach with mushrooms is a delish side dish on its own, but add cheese and eggs...Mmm.

I made the Omelet with fresh mushrooms and spinach, but you can use frozen spinach and mushrooms from the can or jar - just drain well.

I've been cooking with Swiss Cheese lately, but it's okay to use any favorite cheese, or just leave it out. I layer in the cheese first to melt.

Mushrooms sauté in just a few minutes. I used 3 sliced mushrooms for this recipe. It's okay to use more.

I sautéed spinach for a minute until soft. I removed the stems from 10 leaves. Again, you can use more spinach if you like - it depends on how fat you make the omelet.

Hey, when I shot this video, I did it in the evening, and it made a satisfying dinner, too.

You can cook the eggs for the Spinach, Mushroom, and Swiss Cheese Omelet any way. 

This is a 3-egg omelet. For a smaller 2-egg omelet, reduce the veggie amounts. Egg prices are finally going down this year.

I like the French way, which is mixing the eggs first, then sauté/stirring the eggs until firm but still moist in the middle. You can easily keep cooking the Omelet until firm all the way through if you are the queasy type.

My Spinach, Mushroom, and Swiss Cheese Omelet is veggie-fresh and gooey-cheesy in all the right ways.

You may not use up a whole bunch of spinach and a carton of mushrooms in one sitting, but there's always my Loaded Meatloaf recipe, which will take all leftover veggies.

Spinach, Mushroom & Swiss Cheese Omelet- VIDEO       Play it here, video runs 3 minutes, 29 seconds.

My YouTube video link for viewing or embedding: just click here.

Ingredients

3 to 5 Mushrooms - sliced, depending on size. Okay to use canned or jarred mushrooms - these are already cooked, so no need to sauté.

10 to 12 Spinach Leaves - stems removed. Spinach shrinks considerably. Okay to use canned or frozen spinach; just squeeze out any liquid - no need to cook; just add after defrosting or opening from the can.

1 Slice of Swiss Cheese - okay to use any favorite cheese, or just leave it out. A veggie-only omelette is tasty.

3 Eggs - I used large-sized. Okay to make a 2-egg Omelette; just cook fewer veggies.

2 Teaspoons Vegetable Oil - any type. I used a nonstick omelet pan. One teaspoon of oil for sautéing mushrooms and one teaspoon to sauté the omelet. You may need more oil in a regular frying pan.

Salt and Pepper - to taste. I leave out salt, as cheese has enough for me.

Directions

Brush off any dirt from the mushrooms. I sliced each mushroom into thirds. 

Remove stems from spinach leaves. Rinse leaves if necessary.

Add a teaspoon of oil to sauté mushrooms. Sauté over medium-low heat until tender - about 3 minutes. Allow mushrooms to sit without stirring until one side lightly browns. Turn over mushrooms and finish sautéing until they are tender.

You can add spinach leaves to mushrooms, or remove mushrooms then sauté/stir spinach. Spinach softens very quickly in about a minute. It may seem like a lot of spinach, but the leaves will reduce in size. I don't add oil, as the spinach leaves release a lot of moisture and soften.

Remove sautéed veggies. I used the same pan to fry the omelet. Add more veggie oil if necessary.

Lately, I make my omelettes the French way; that is, mix eggs and sauté them until damp but not dry.

Add oil to cover the pan, then pour the beaten eggs into the medium/low heated pan.

The main technique for cooking a French-style omelette is to stir the eggs until halfway cooked and still moist. This way, the eggs are heated all the way through but not stiff or done. 

Form an oval with the soft eggs large enough to hold the sautéed veggies and cheese. Fill any holes in the omelet shape with the softened egg.

I like to add the cheese first, so it melts quickly. Next, layer the sautéed mushrooms and spinach. I position the veggies towards the bottom half of the oval omelette to easily cover them when folding the omelette in half.

I use the spatula to first loosen the omelette, then fold it over the veggies. Sometimes the omelette will crack and break shape, but that's okay. You can easily press it together when it is a moist French-style omelette. I seldom make a perfectly formed omelette; oh well.

If you don't want a damp omelette, allow it to cook through before or after folding it.

Season the omelette with salt and pepper before serving. You can season the inside of the omelette if you want a cleaner presentation.

I sometimes top the omelette with a smear of melting butter for a luscious finish.

You can make a smaller 2-Egg Omelet; just sauté fewer veggies.

This recipe is adaptable. Make a Mushroom and Cheese Omelette,  a Spinach and Cheese Omelette, or a Spinach and Mushroom Omelette.

French-style Cheese Omelette - Video Recipe

I have to give it up to Chef Ludo Lefebvre for this luscious French-style Cheese Omelette recipe, that my own version is based on. He trained and cooked in France until making Los Angeles his home.

You may know camera-ready Chef Ludo from his cooking stints on the Food Network and as a chef/mentor of NBC's The Taste.

I'm used to American diner-style omelets that are cooked well done and dry, except for the soft melted cheesy interiors. I always liked my omelets that way, until I watched his own recipe video of how to make the perfect French omelet, his way, and then tried it out for myself. Click here to see what I mean.

Ludo, you have opened my eyes and changed my taste for a simple omelette -- hey, I'll even give you props for changing the way I'll now spell the word, from omelet (sic) to omelette!!

What's different is the way his omelette is cooked. Mainly, you soft scramble the well-mixed eggs, add the cheese while the egg is slightly damp, then gently roll it up. Of course, Americans taste blanched at runny eggs. But the egg is cooked and warmed through, just slightly damp, and this makes all the difference.

But if you insist, you can continue to cook the omelette to your desired doneness.

Chef Ludo also cooks the omelette in lots of butter. And he uses a soft French cheese called Boursin (similar in texture to cream cheese.) For my recipe, I just used easy-to-get Italian shredded mozzarella. You can use any soft cheese you like. I think the main thing is how lightly the omelette is cooked.

He finishes the omelette with a smear of butter and tops it with chopped chives. For my recipe, I skipped the butter finish (gilding the Lilly, methinks) and used a little chopped parsley, instead of chives, as a topping.

Eggs are still priced reasonably. I can buy a half dozen-size container at my local Dollar Tree store, sometimes. I always find small packages of cheese cheaply.

This omelette is versatile. You can also add some sauteed spinach or mushrooms. If you have any favorite omelette ingredients, then try them out, too.

Any way you spell it, omelette or omelet, this recipe is one you can take to the bank! A buttery soft scramble with cheese makes a luscious breakfast.

And, here's my Americancheap$kate video recipe below. Once you try my version of Chef Ludo's French-style Cheese Omelette you will cry sacre bleu! And bon appétit from this Internet Chef.

French-style Cheese Omelette  - VIDEO

 Play it here, video runs 2 minutes, 27 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (one omelet) 
3 eggs - I used medium size eggs.
1/4 cup soft cheese -  Add more or less to taste. Any favorite is fine. I used shredded mozzarella.
1 tablespoon salted butter - If you use unsalted, then add a little salt to the egg. Okay to use a butter substitute, or just plain cooking oil. But, butter does add a lot of flavor.
Pepper to taste - I left out salt. I find the cheese and salted butter is enough.
A few chopped sprigs of parsley or chives - optional. Sprinkle on the omelet when serving.

Directions
For this recipe, it's best to use a non-stick frying pan, (8-inch diameter.)  For a regular pan, you can use more butter (or cooking oil) as needed to keep the cooking eggs from sticking.

Crack open eggs and add to a bowl. Whisk the egg for a minute to mix completely. Add pepper to taste to blended eggs. If you are using unsalted butter, then you can add a pinch of salt.

Add a tablespoon of salted butter to a medium-hot pan. Reduce heat a little, when the butter melts. You want a pan that's not too hot, so you can watch the eggs form a soft scramble.

The trick is to gently stir the heating eggs, but keep a solid layer of egg to add the cheese onto.

The egg is heated through, but not cooked all the way, yet. Add the cheese when the egg is still slightly damp.

Now you just gently roll up the omelet. Just lift the edge of the cooked egg and fold it partway. Keep rolling to cover the cheese. When the omelet is rolled to the other side of the pan, it's ready to serve. I like my omelette slightly damp and creamy inside.

If you like your omelette well done, then keep cooking it for another 30 seconds to 1 minute longer. You can flip the omelette over to cook thoroughly. Check for desired doneness by slicing into the thickest part of omelette.

Finally, top with a little chopped parsley or chives (optional.)