Spinach & Mushroom Omelette Recipe

Prep potato

Wash and peel the russet potato if desired. Cut into 1/4-inch sticks. Rinse in cold water until water runs clear to remove excess starch. Pat dry thoroughly with a clean towel or paper towels.

Cook fries (oven method - recommended)

Preheat oven to 220°C (425°F). Toss dried potato sticks with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp paprika until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces. Bake 20–28 minutes, flipping once at 12–15 minutes, until golden and crisp. Keep warm in a low oven (90–100°C / 200–210°F) while you make the omelette.

Cook fries (frying alternative)

Heat 2–3 inches of vegetable oil in a heavy pot to 175°C (350°F). Fry potato sticks in batches 3–4 minutes until golden. Drain on paper towels and season with salt immediately.

Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté 3–4 minutes until they release moisture and begin to brown.

Add the diced onion and minced garlic to the mushrooms. Sauté 2–3 minutes until the onion is translucent and fragrant.

Add the spinach to the pan (it will look like a lot but wilts down). Sauté 1–2 minutes until wilted. Season the vegetable mixture with 1/4 tsp salt and 1/8 tsp black pepper. Remove the filling to a bowl and set aside to keep warm.

If the filling has released liquid, drain or blot it so it doesn't make the omelette soggy.

Crack the 3 eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until pale and slightly frothy, about 30 seconds.

Heat a 9–10 inch nonstick skillet over medium-low heat. Add 1 tbsp butter and swirl to coat the pan until the butter foams but does not brown.

Pour the beaten eggs into the skillet and let sit undisturbed for 8–10 seconds. Using a rubber spatula, gently pull the cooked edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion until the surface is mostly set but still slightly glossy — about 1 to 1.5 minutes total.

Spread half of the warm filling over one side of the omelette. Sprinkle the 1/2 cup grated mozzarella over the filling, then scatter the diced tomato on top of the cheese.

Fold the empty side of the omelette over the filling using the spatula and let cook 20–30 seconds more to melt the cheese. If needed, cover the pan briefly (10–15 seconds) to speed melting.

Slide the omelette onto a plate. If you like, garnish with chopped chives or parsley.