Spinach and Mushroom Omelet

Browned mushrooms, briefly wilted spinach, and mellow Swiss tuck into softly set eggs, with the filling cooked dry so each individual omelet folds cleanly.

23 min

2 individual omelets

A golden folded omelet reveals browned mushrooms, wilted spinach, and melted Swiss cheese inside.

Ingredients

4 large eggs

8 oz cremini mushrooms, thinly sliced

2 cups baby spinach, dry

2 oz Swiss cheese, finely shredded

2 tbsp unsalted butter, divided

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1 pinch ground nutmeg

Equipment

Wide skillet · Nonstick skillet · Flexible spatula · Whisk · Mixing bowl

Keep filling dry

Mushrooms should brown after their moisture evaporates; cook spinach liquid away before lifting the filling from the pan.

Work in two rounds

Cook and plate each omelet separately so the eggs stay soft while the second one sets.

Dry the filling

01. Slice mushrooms, shred Swiss, and make sure the spinach is dry before it reaches the pan.

02. Brown mushrooms in 1 tbsp butter for 6 to 7 minutes without crowding; wait for the pan to go dry before adding spinach.

03. Toss in spinach only until wilted, then cook away any released liquid and transfer the filling to a plate.

Cook and fold

04. Whisk eggs with salt, pepper, and a pinch of nutmeg; divide visually into two portions for individual omelets.

05. Over medium-low heat, melt 1 1/2 tsp butter, pour in half the eggs, and sweep gently until the top is glossy and softly set.

06. Fill the first omelet with half the mushroom-spinach mixture and Swiss, fold, and let the cheese soften before plating.

07. Repeat with the remaining butter, eggs, filling, and Swiss; serve both omelets while their centers are tender.