Spinach And Mushroom Omelette Recipe

Prep potatoes

If using raw potatoes, peel if desired and dice into ~1/2-inch cubes. Rinse briefly under cold water and pat dry to remove excess starch and moisture.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When butter foams, add diced potatoes in a single layer if possible. Let cook undisturbed for 3–4 minutes to develop color.

Stir potatoes, then add the chopped onion, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce heat to medium and continue cooking, stirring occasionally, until potatoes are tender and golden, about 10–12 more minutes. If potatoes brown too quickly, lower the heat and cover briefly to help them cook through.

Taste and adjust seasoning. Stir in chopped parsley if using, remove potatoes to a warm plate, and keep warm while you make the omelette.

Prepare eggs

Crack the 2 large eggs into a small bowl. Add 1 tablespoon milk or cream, a pinch (about 1/4 tsp) of the kosher salt, and 1/8 tsp black pepper. Whisk vigorously until fully combined and slightly frothy.

Wipe the skillet used for potatoes or use a clean 8–9-inch nonstick skillet. Heat skillet over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter is melted and begins to foam but not brown, add the sliced mushrooms in an even layer.

Sauté mushrooms for 3–4 minutes until they release moisture and start to brown. Add the fresh spinach and a light sprinkle (about 1/4 tsp) of salt. Cook, stirring, until spinach wilts, about 1–2 minutes. Remove the mushroom-spinach mixture to a small bowl and wipe the pan clean if excess liquid remains.

Reduce heat to medium-low. Pour the whisked eggs into the skillet and tilt the pan to form an even layer. Using a spatula, gently push set edges toward the center to allow uncooked egg to flow underneath. Cook until the eggs are mostly set but still a touch moist on top, about 1–2 minutes.

Sprinkle the sautéed spinach and mushrooms evenly over one half of the omelette, then top with the shredded cheddar (about 1 oz). Fold the other half of the omelette over the filling using the spatula, and cook 30–60 seconds more to melt the cheese and finish cooking through (do not overcook).

Slide the omelette onto a plate and season lightly with remaining kosher salt and black pepper to taste.

While making the omelette (or right after removing potatoes), toast 2 slices of sourdough bread until golden. Spread about 1/2 tablespoon butter across the warm toast and sprinkle a tiny pinch of coarse sea salt if desired.

Arrange the omelette on a plate with breakfast potatoes and sourdough toast. Garnish potatoes with extra parsley if desired. Serve immediately.