Sautéed Spinach and Shiitake Mushroom Omelette with Scallions

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory omelette filled with tender sautéed shiitake mushrooms, fresh spinach, and fragrant scallions for a nourishing brunch. This Chinese-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines large eggs, fresh spinach leaves, shiitake mushrooms, sliced 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 220 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.

Prep: 10 min Cook: 10 min Serves 1 Chinese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 large eggs
1 cup fresh spinach leaves
1/2 cup shiitake mushrooms, sliced
2 tbsp scallions, thinly sliced
1 tbsp unsalted butter
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper

Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Whisk 3 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a bowl until smooth and slightly frothy.
Step 2: Heat 1 tsp olive oil and 1 tbsp unsalted butter in a non-stick skillet over medium heat until butter melts and foams.
Step 3: Add 1/2 cup sliced shiitake mushrooms and sauté for 3-4 minutes until tender and lightly browned.
Step 4: Toss in 1 cup fresh spinach leaves and 2 tbsp thinly sliced scallions, cooking for another 1-2 minutes until spinach wilts and mushrooms are fragrant.
Step 5: Pour the beaten eggs evenly over the vegetables in the skillet and reduce heat to medium-low. Cook undisturbed for 3-4 minutes until the edges are set but the center is slightly runny.
Step 6: Carefully fold the omelette in half with a spatula and cook for an additional 1 minute to finish cooking through.
Step 7: Slide omelette onto a plate and serve warm.