Herbed Spinach Mushroom Omelette with Melty Swiss

Why You’ll Love This Recipe

• Tender, custardy eggs with a melty Swiss center and savory mushroom–spinach filling.
• Balanced flavors: earthy mushrooms, fresh herbs, and a bright chive finish.
• Weekday-friendly timing with make-ahead filling tips.
• Comforting side of buttered sourdough for the perfect bite.

Grocery List

• Produce: Baby spinach, cremini mushrooms, shallot, garlic, parsley, thyme, chives
• Dairy: Eggs, Swiss cheese, unsalted butter, whole milk (or use water)
• Pantry: Olive oil, sourdough bread, kosher salt, black pepper

Full Ingredients

For the mushroom–spinach filling

• 1 tbsp olive oil
• 150 g (about 1½ cups) cremini or button mushrooms, trimmed and sliced ¼ inch thick
• 2 tbsp finely minced shallot (from 1 small shallot)
• 1 small garlic clove, minced
• 60 g (2 packed cups) baby spinach
• Pinch kosher salt and black pepper

For the herbed eggs

• 4 large eggs
• 2 tbsp whole milk (or water)
• 1 tbsp finely chopped fresh parsley
• 1 tsp fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Cheese & garnish

• 85 g (3 oz) Swiss cheese, coarsely shredded
• 2 tbsp snipped fresh chives
• 1 tbsp unsalted butter (for cooking the eggs)

To serve

• 4 slices sourdough bread (½ inch thick)
• 2 tbsp soft unsalted butter (for the bread)
• Optional: flaky sea salt and extra black pepper

Step-by-Step Instructions

Step 1: Prep your ingredients

Wash and dry the spinach. Slice the mushrooms, mince the shallot and garlic, chop the parsley, strip the thyme leaves, and snip the chives. Coarsely shred the Swiss cheese. Set out a 10-inch nonstick skillet and a flexible spatula. For best results, aim to cook on medium to medium-low heat; the skillet surface should be about 300–325°F (150–160°C) if you use an infrared thermometer.

Step 2: Sauté the mushrooms

Heat the skillet over medium (300–325°F / 150–160°C). Add 1 tbsp olive oil and the sliced mushrooms. Cook, stirring only occasionally, for 4–5 minutes until the mushrooms turn golden and release most of their moisture. Avoid overcrowding; color equals flavor.

Step 3: Add aromatics and wilt the spinach

Add the minced shallot and garlic to the mushrooms and cook for 1 minute until fragrant. Pile in the spinach and toss for 30–60 seconds, just until wilted. Season with a pinch of salt and pepper. Transfer the mixture to a plate and spread it out so steam escapes—this keeps the omelette from turning watery.

Step 4: Whisk the herbed eggs

In a bowl, whisk together the eggs, milk (or water), parsley, thyme, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk briskly for 30–45 seconds until the mixture is uniform and slightly frothy; tiny bubbles make a lighter, tender omelette.

Step 5: Start the omelette base

Return the clean skillet to medium-low heat. Add 1 tbsp butter and let it foam but not brown. Pour in the eggs. Using the spatula, stir in gentle figure-eights for 15–30 seconds to form soft curds, then sweep the curds toward the center while tilting the pan so uncooked egg flows to the edges. When the top is still glossy but mostly set (about 1½–2 minutes), stop stirring and level the surface into a thin, even layer.

Step 6: Fill, fold, and melt

Scatter the mushroom–spinach mixture over one half of the omelette. Top evenly with the shredded Swiss. Cook 30–60 seconds until the cheese starts to soften. Using the spatula, carefully fold the omelette in half to cover the filling. Reduce heat to low, cover the pan for 30 seconds (or take off heat and cover) to gently melt the cheese without overcooking the eggs. Slide onto a warm plate and shower with snipped chives. Finish with a crack of pepper and a few flakes of sea salt if you like.

Step 7: Toast and butter the sourdough

While the omelette cooks or rests, toast 4 slices of sourdough to your preferred shade in a toaster, or in a dry skillet over medium heat (about 2 minutes per side). Spread with 2 tbsp soft butter. Serve immediately alongside the omelette so the butter melts into the warm crumb.

Pro Tips

• Keep it gentle: Medium-low heat makes a tender, custardy omelette. High heat toughens eggs quickly.
• Dry the filling: Let the mushroom–spinach mixture steam off on a plate to avoid soggy eggs.
• Grate your own cheese: Freshly shredded Swiss melts more evenly than pre-shredded.
• Pan size matters: A 10-inch nonstick is ideal for 4 eggs; smaller pans make the omelette too thick to fold cleanly.
• Season smart: Salt the eggs before cooking so it dissolves and distributes evenly.

Variations

• Gruyère and caramelized onion: Swap in Gruyère and replace shallot with ½ cup deeply caramelized onions; keep the thyme.
• Goat cheese and dill: Use 85 g goat cheese in place of Swiss; swap parsley and thyme for 1 tbsp fresh dill.
• Ham or prosciutto: Add 60–90 g thinly sliced ham or prosciutto with the cheese for a heartier omelette.

Storage & Make-Ahead

The omelette is best fresh. However, the mushroom–spinach filling can be made up to 3 days ahead; cool, then refrigerate in an airtight container and rewarm briefly before using. You can whisk the eggs up to 8 hours ahead and refrigerate covered; whisk again before cooking. Toast and butter the sourdough just before serving. Leftover omelette (if any) keeps 1–2 days in the fridge; reheat gently over low heat or in a 300°F (150°C) oven for 8–10 minutes.

Nutrition (per serving)

Approximate: 700 calories; 32 g protein; 34 g carbohydrates; 48 g fat; 3 g fiber; 900 mg sodium.