Fresh Spinach & Mushroom Omelette Recipe
caramelized onion and cheese
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Ingredients
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Vegetables & aromatics
Eggs & dairy
Seasoning & finish
Method
Vegetables & aromatics
- 1
Caramelize the onion
Heat a medium nonstick skillet over medium-low heat. Add 1 tsp olive oil. Once warm, add the thinly sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring every 2–3 minutes, for 12–15 minutes until the onion is deeply softened and golden-brown. If onions begin to stick, add a splash (about 1 tbsp) of water and continue cooking.
- 2
Cook mushrooms
Push the caramelized onions to one side of the pan. Increase heat to medium, add the sliced mushrooms and cook undisturbed 2 minutes, then stir and cook another 3–4 minutes until mushrooms release moisture and begin to brown. Season mushrooms lightly with 1/8 tsp salt and 1/8 tsp pepper.
- 3
Wilt the spinach and add garlic
Add minced garlic to the mushrooms and onions, cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted (about 1–2 minutes). Remove the vegetable mixture to a plate and spread into an even layer. Wipe out the skillet with a paper towel if excessively oily, leaving any fond.
Eggs & assembly
- 4
Whisk the eggs
Crack 4 large eggs into a bowl, add 2 tbsp milk, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk until combined and slightly frothy, about 20–30 seconds.
- 5
Cook the omelette base
Return the skillet to medium-low heat and add 1 tbsp unsalted butter. When butter is melted and foamy, swirl to coat the pan. Pour the whisked eggs into the skillet and tilt to evenly cover the surface. Let the eggs set gently—use a spatula to lift edges and let uncooked egg flow underneath—until the top is mostly set but still slightly glossy, about 2–3 minutes.
- 6
- 7
Fold and finish
Use a spatula to fold the plain half of the omelette over the filling. Cook for another 30–60 seconds to allow cheese to melt and center to finish cooking (reduce heat if browning too quickly). Slide omelette onto a plate, season with remaining 1/2 tsp kosher salt (if desired) and additional 1/4 tsp black pepper to taste, and garnish with 1 tbsp chopped parsley if using.