Mushroom Omelet Recipe
Mushrooms, Spinach, Swiss, served with Hashbrowns & Toast.
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.
Omelet Ingredients
Hashbrowns
Toast
Method
Omelet Preparation
- 1
Prepare the Filling
Chop the mushrooms and spinach. In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the mushrooms and sauté for about 3-4 minutes until they are soft. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
- 2
- 3
Cook the Omelet
In the same skillet, add the remaining tablespoon of olive oil or butter over medium heat. Pour in the eggs and let them cook for about 2 minutes, or until the edges start to set. Carefully add the sautéed mushrooms, spinach, and Swiss cheese on one half of the omelet. Fold the other half over and cook for another 1-2 minutes until the cheese melts.
Hashbrowns Preparation
- 4
- 5
Cook the Hashbrowns
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the grated potatoes, season with salt and pepper, and press them down with a spatula. Cook for about 5-7 minutes on one side until golden brown, then flip and cook the other side until crispy.
Toast Preparation
- 6
Toast the Bread
While the omelet and hashbrowns are cooking, toast the slices of bread. Spread butter on one side of each slice after toasting.
