Sautéed Mushroom and Spinach Omelette with Toasted Sourdough

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A savory omelette filled with tender sautéed mushrooms and fresh spinach, paired with crunchy toasted sourdough bread for a nourishing brunch. This French-inspired brunch recipe, ready in about 20 minutes, combines large eggs, whole milk, cremini mushrooms 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 400 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
• 2 tbsp whole milk
• 1 cup, sliced cremini mushrooms
• 1 cup, packed fresh spinach
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 sourdough bread slices
• 1/4 cup grated cheddar cheese
• 1 tbsp, chopped fresh chives (optional)

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Instructions

1. Step 1: Heat 1 tsp olive oil and 1 tbsp unsalted butter in a medium non-stick skillet over medium heat. Add 1 cup sliced cremini mushrooms and sauté for 4-5 minutes until golden and fragrant.
2. Step 2: Add 1 cup fresh spinach to the skillet and cook for 1-2 minutes until wilted. Season with a pinch of 1/4 tsp salt and 1/8 tsp black pepper. Remove the vegetable mixture from the skillet and set aside.
3. Step 3: In a bowl, whisk 3 large eggs with 2 tbsp whole milk and a pinch of salt until slightly frothy.
4. Step 4: Wipe the skillet clean, add a small pat of butter, and pour in the egg mixture over medium-low heat. Let it cook undisturbed for about 1-2 minutes until the edges start to set but the center is still slightly runny.
5. Step 5: Sprinkle the sautéed mushrooms and spinach evenly over one half of the omelette along with 1/4 cup grated cheddar cheese.
6. Step 6: Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the cheese melts and the eggs are fully set.
7. Step 7: Meanwhile, toast 2 slices of sourdough bread until golden and crisp.
8. Step 8: Slide the omelette onto a plate, sprinkle with 1 tbsp chopped fresh chives if using, and serve with the toasted sourdough on the side.