Mushroom and spinach omelette

Mushroom and spinach omelette

Recipe by @vondelicious_


  • 1 small garlic clove, diced⁠
  • Handful of sliced fresh mushrooms⁠
  • Handful of baby spinach leaves, torn⁠
  • 2 medium eggs⁠
  • 1 tablespoon grated Parmesan cheese⁠
  • 1 tablespoon shredded reduced-fat Cheddar cheese⁠
  • Salt & pepper, to taste⁠⁠


  1. Heat pan over medium heat; add garlic and mushroom, cook and stir until tender, about 5 minutes.
  2. Season lightly with salt & pepper.⁠
  3. Add spinach to pan and heat until lightly wilted. Remove mushroom and spinach mixture from pan. ⁠
  4. Whisk eggs in a small bowl. Mix in cheeses.
  5. Add egg mixture to pan; as eggs beings set, use a spatula to lift the edges and draw toward the centre. Swirl the mixture, letting uncooked portion flow underneath. ⁠Continue cooking until top is almost set – it should be shiny but not watery.
  6. Place the mushroom and spinach filling on one side of the omelette then use the spatula to flip the other half over the filling.⁠
  7. Transfer to plate and serve. ⁠

For best results we recommend using Circulon Innovatum pans.

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