Simple Veggie Omelette with Spinach and Mushrooms
A protein-packed breakfast or brunch dish featuring fluffy eggs, fresh spinach, and earthy mushrooms, cooked in a single pan. This american-inspired pasta (vegetarian) ready in about 20 minutes pairs large eggs, chopped spinach, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 large eggs
- 2 cups, chopped spinach
- 1 cup, sliced mushrooms
- 1/4 cup, diced onion
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup, shredded cheddar cheese
Instructions
- Step 1: In a bowl, whisk 4 large eggs with 1/2 tsp salt and 1/4 tsp pepper until well combined. Set aside.
- Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1/4 cup diced onion and cook for 2-3 minutes until translucent. Stir in 1 cup sliced mushrooms and cook for 3-4 minutes until softened.
- Step 3: Add 2 cups chopped spinach and cook for 2-3 minutes until wilted. Pour in the egg mixture, gently stirring to combine. Cook for 2-3 minutes until the eggs are set but still moist. Sprinkle with 1/4 cup shredded cheddar cheese and fold the omelette in half. Cook for 1 more minute, then slide onto a plate.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simple Veggie Omelette with Spinach and Mushrooms take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simple Veggie Omelette with Spinach and Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Simple Veggie Omelette with Spinach and Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simple Veggie Omelette with Spinach and Mushrooms for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simple Veggie Omelette with Spinach and Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
