Pan-Seared Mushroom and Spinach Omelette with Parmesan

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A fluffy omelette filled with sautéed mushrooms and fresh spinach, finished with a sprinkle of Parmesan cheese for a savory breakfast or brunch. This French-inspired recipe (vegetarian), ready in about 15 minutes, combines large eggs, button mushrooms, fresh spinach leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 100 grams button mushrooms
• 50 grams fresh spinach leaves
• 30 grams Parmesan cheese, grated
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Clean and slice 100 grams of button mushrooms into thin slices. Heat 1 tsp olive oil in a non-stick skillet over medium heat and add the mushrooms. Sauté for 4 minutes until tender and golden, stirring occasionally.
2. Step 2: Add 50 grams of fresh spinach leaves to the skillet with the mushrooms and cook for 1 minute until wilted. Season with a pinch of 1/8 tsp black pepper and remove the mixture from the skillet, setting aside.
3. Step 3: Crack 3 large eggs into a bowl and whisk with 1/4 tsp salt until fully combined and slightly frothy.
4. Step 4: In the same skillet, melt 1 tbsp unsalted butter over medium-low heat until foaming but not browned. Pour in the whisked eggs and cook undisturbed for about 2 minutes until the edges begin to set but the center is still slightly runny.
5. Step 5: Spread the mushroom and spinach mixture evenly over one half of the omelette, then sprinkle 30 grams of grated Parmesan cheese on top.
6. Step 6: Using a spatula, carefully fold the omelette in half over the filling and cook for another 1 minute until the cheese melts and the eggs are fully set but still moist.
7. Step 7: Slide the omelette onto a warm plate and serve immediately, enjoying the tender mushrooms, vibrant spinach, and savory Parmesan blend.