I made this Onions-Spinach-Mushrooms-Cheese Omelette 2 Saturdays ago. Thankfully, making this omelette doesn’t take as long as blogging about it, HAH! This is easy peasy so let me show you.

Recipe: Onions-Spinach-Mushrooms-Cheese Omelette


  • 6 eggs(2 for each person)
  • 3/4 cup of milk
  • salt and pepper for seasonings
  • 1 bunch of spinach(chop the stalk and wash thoroughly)
  • 2 tbsp of oil
  • 1 sm onion, sliced
  • 1 sm can of mushrooms, drained(or use 4 fresh ones)
  • your choice of shredded cheese
  • butter for cooking the omelette



  1. Heat up a pan. Saute the onions until cooked. Add the spinach. Cook until slightly wilted then stir in the mushrooms. Season with salt and pepper.
  2. In a medium bowl, beat eggs with 2 tbsp of milk and season with salt and pepper.
  3. spinach-mushrooms-onions-omelette2

  4. In a smaller non-stick pan, melt some butter. Gently pour the beaten eggs. With a spatula, gather some of the egg towards the middle while tilting the pan to let the eggs run through the pan. Do this a couple of times. Add some of the onions-spinach-mushrooms filling on 1/2 half of the egg.
  5. spinach-mushrooms-onions-omelette3

  6. Add some shredded cheese.
  7. spinach-mushrooms-onions-omelette4

  8. Carefully fold the other half to cover the filling.
  9. spinach-mushrooms-onions-omelette5

  10. Let that cook for a minute or so then gently flip the omelette to finish cooking the other side.
  11. spinach-mushrooms-onions-omelette6

  12. Slowly transfer the omelette into the plate. Repeat the process for the remaining eggs and vegetable filling. 2 eggs per 1 person.


VOILA! A filling and delicious omelette for breakfast or weekend brunch. Enjoy it with a cuf of coffee and/or a glass of orange juice.

Share and Enjoy:
  • Facebook
  • Google Bookmarks
  • LinkedIn
  • RSS
  • Tumblr
  • Twitter
  • Yahoo! Buzz
  • Add to favorites
  • StumbleUpon