Jul 14 2026

Restaurants›Downtowner Woodfire Grill›Spinach & Mushroom Omelet Recipe

Spinach & Mushroom Omelet Recipe

Inspired by Downtowner Woodfire Grill

Time20m

Serves2

Spinach, mushroom, & onion, topped with melted Swiss & sour cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Add the sliced mushrooms and cook for an additional 3-4 minutes until they are soft. Finally, add the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and black pepper. Remove the mixture from the skillet and set aside.

Cooking the Omelet

2
Whisk the Eggs
In a bowl, crack the 4 eggs and whisk them until fully combined. Season with a pinch of salt and pepper.
3
Cook the Omelet
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low. Pour the whisked eggs into the skillet, tilting the pan to spread the eggs evenly. As the eggs begin to set, gently lift the edges with a spatula, allowing uncooked egg to flow to the edges.
4
Add the Filling
Once the omelet is mostly set (after about 2-3 minutes), spoon the sautéed spinach, mushroom, and onion mixture onto one half of the omelet. Sprinkle the shredded Swiss cheese over the vegetables.
5
Fold and Serve
Carefully fold the other half of the omelet over the filling. Allow it to cook for another minute until the cheese melts. Gently slide the omelet onto a plate and top with a dollop of sour cream.

More from Downtowner Woodfire Grill