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 and mushrooms are a delish side dish on their 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 only used 3 sliced mushrooms for this recipe. It's okay to use more.
I sautéed spinach for only 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 for 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.
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.
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 before frying and fry eggs until damp but not dry.
Add oil, 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.
I like to add the cheese first, so it melts quickly. Add the sautéed mushrooms and spinach. I position the veggies towards the bottom side of the oval omelette to easily cover the veggies when folding the omelette in half.
I use the spatula to loosen the omelette, then fold it over the veggies. Sometimes the omelette will break, 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.
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.
