Mushroom Spinach Cheddar Omelet in Hexclad Skillet
This mushroom spinach cheddar omelet is a delicious breakfast recipe with fresh spinach, sautéed mushrooms, and perfectly cooked eggs. What sets this mushroom omelette recipe apart is its simplicity—everything cooks in one pan, with a hack to avoid soggy veggies. The eggs and melted cheese are lightly toasted for crispy edges, in my favorite HexClad Hybrid pan!
This mushroom spinach cheddar omelet is a delicious breakfast recipe with perfectly cooked eggs, fresh spinach, and sautéed mushrooms. What sets this mushroom omelette recipe apart is its simplicity—everything cooks in one pan, and there’s even a hack to keep the veggies from getting soggy before they go in the omelet. The eggs are nestled around the veggies and melted cheese, then lightly toasted on the outside for that irresistible crispy cheese on the edges of the omelette for a hearty breakfast.
I love cooking this in my HexClad Hybrid pan for its even heat and easy release, but any non-stick pan will work just as well. Whether you’re making a healthy breakfast option or just craving a warm, golden brown bite to start your day, this recipe delivers every time with minimal effort and maximum flavor. It’s the recipe I’ve perfected over countless breakfasts and lunches, and I’m excited to share these tips with you!
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Why You’ll Love This Mushroom Spinach Cheddar Omelet Recipe
- One-Pan Wonder: Everything cooks in one skillet, so clean-up is a breeze.
- Quick and Easy: You can whip this up in less than 10 minutes—perfect for busy mornings when you’re short on time!
- Packed with Flavor: The mushrooms, spinach, and cheddar create a delicious, savory combo that feels so satisfying.
- Great Texture: Light, fluffy eggs, melty cheese, and crispy edges make every bite a winner.
How do I keep my eggs from sticking to my HexClad Hybrid pan?
To keep your eggs from sticking to your HexClad Hybrid pan, start by preheating the pan on low to medium heat for a minute or two. Add a small amount of butter or oil and let it heat evenly, swirling it around to coat the surface. Once the pan is ready, pour in your eggs.
Using a firm silicone or rubber spatula is also key—it won’t damage the pan’s nonstick surface and helps you gently lift and fold the eggs without them tearing or sticking. With the right heat, a little fat, and a good spatula, your eggs should slide out perfectly!
Ingredients & Substitutions
Here is everything you need to make the best spinach mushroom omelet recipe:
Large Eggs: Prefer just egg whites? Go for it! Or use a plant-based egg alternative if that’s more your style.
Baby Spinach Leaves: No spinach? Kale, arugula, or even a handful of chopped zucchini work great.
Fresh Mushrooms: You can use white mushrooms, baby bella mushrooms, or swap these for bell peppers, onions, or even some diced tomatoes.
Cheese: Try sharp cheddar, mozzarella, feta cheese, gouda cheese or your favorite dairy-free shredded cheese if needed. You can also add some parmesan cheese for added flavor.
Paprika: Smoked paprika or even cayenne will add a little something extra.
Garlic Powder: If you’re out, fresh minced garlic or onion powder can step in.
Butter: Olive oil or a vegan butter substitute will do the trick!
Salt: You can use sea salt, coarse salt, or whatever you have on hand.
Black Pepper: You can use any variety of pepper you like or omit it.
How to Make My Mushroom Spinach Omelet Recipe
Here are easy, detailed, step-by-step instructions for making my spinach mushroom omelette recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep the Ingredients
Shred the cheddar cheese, dice 3 mushrooms, and roughly chop 1 cup of spinach.
Step 2: Sauté the Mushrooms and Spinach
Heat 1/2 teaspoon oil over medium heat in your Hexclad Hybrid pan, or non-stick pan and sprinkle in a pinch of salt. Sauté the mushrooms and spinach until they soften. Crack 2 eggs into a bowl, then whisk them up with 1/8 teaspoon paprika, a dash of garlic powder, 2 pinches of salt, and a dash of pepper. Take the cooked mushrooms and spinach out of the skillet, then roll them up in a paper towel to get rid of any extra moisture.
Step 3: Cook the Omelet
Melt 1 tablespoon butter in the skillet and pour in the egg mixture. Use a spatula to gently push the edges of the egg inward, letting the uncooked egg flow to the edges. Cover with a lid and let it cook for about a minute.
Sprinkle the chopped mushrooms and spinach over one side of the omelet, then add the shredded cheese on top. Fold the omelet in half with a silicone spatula, cover, and cook until the bottom gets lightly golden.
Flip it carefully and cook for about another minute until the other side is golden and crisp. Take it off the heat, let it cool slightly, and enjoy warm.
Helpful Recipe Notes
Soggy Veggies: Roll the cooked veggies in a paper towel or clean kitchen towel to remove the excess moisture before adding them to the egg mixture.
Cheese Tip: Freshly shredded cheese melts so much better than the pre-packaged stuff.
Right Pan Matters: Use an 8-10 inch skillet to make flipping easier and get that perfect omelet thickness.
Fluffier Eggs: Whisk your eggs really well—it makes all the difference for that fluffy texture.
Delicious Serving Suggestions
- Breakfast Bowl: Serve with roasted potatoes or crispy hash browns for a hearty start to your day.
- Simple Salad: Pair it with a fresh salad for a light and balanced meal.
- Avocado on the Side: Add a few creamy avocado slices to make it extra satisfying.
- Toasty Goodness: Serve with a slice of sourdough or whole-grain toast.
- Protein Add-On: Bacon, smoked salmon, or even turkey sausage goes great with this.
- A Dash of Sauce: Try it with salsa, hot sauce, or even a dollop of Greek yogurt on top.
- Fruit Pairing: A side of fresh fruit balances the savory flavors perfectly.
Do you love savory breakfasts? Check out more of my easy and nutritious savory breakfast recipes:
Mushroom Spinach Cheddar Omelet in Hexclad Skillet
Ingredients
- 2 eggs
- 2 ounces cheddar cheese
- 3 mushrooms
- 1/8 teaspoon paprika
- 2 pinches salt
- dash garlic powder
- dash black pepper
Instructions
- Shred the cheddar cheese, dice 3 mushrooms, and roughly chop 1 cup of spinach.
- Heat 1/2 teaspoon oil over medium heat in your Hexclad Hybrid pan, or non-stick pan and sprinkle in a pinch of salt. Sauté the mushrooms and spinach until they soften. Crack 2 eggs into a bowl, then whisk them up with 1/8 teaspoon paprika, a dash of garlic powder, 2 pinches of salt, and a dash of pepper. Take the cooked mushrooms and spinach out of the skillet, then roll them up in a paper towel to get rid of any extra moisture.
- Melt 1 tablespoon butter in the skillet and pour in the egg mixture. Use a spatula to gently push the edges of the egg inward, letting the uncooked egg flow to the edges. Cover with a lid and let it cook for about a minute. Sprinkle the chopped mushrooms and spinach over one side of the omelet, then add the shredded cheese on top. Fold the omelet in half with a silicone spatula, cover, and cook until the bottom gets lightly golden.Flip it carefully and cook for about another minute until the other side is golden and crisp. Take it off the heat, let it cool slightly, and enjoy warm.
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I’m so grateful for Nicole’s easy and delicious recipes. They’ve made cooking so much more enjoyable. You are the BEST!
Thank you so much for the review, Kesia! You’re awesome 🙂
Love this! great flavor
Thank you for the review, Drew!
the crispy cheese on the edges is soooo good!
Thank you for the review, Thelma! The crispy cheese is my favorite, too 🙂
I make this omelet just about every other day because it is my favorite! I hope you enjoy it too 🙂