Perhaps one of the classic egg dishes out there but remains one of the ultimate breakfast egg dishes most people enjoy. There are a lot of omlette varieties out there and this is perhaps one of my favorite combinations – this tomato, a handful of mushrooms and spinach omelette recipe!
You just never go wrong plus it gives me enough energy to go through my morning (or lunch and dinner, I eat this whenever I want!) without going hungry way too early before my next meal.
Overall, this combo is just bulletproof.
Tomato, Mushrooms and Spinach Omelette Recipe
How to make an omelette?
Making an omelette for some chefs is an art as you must capture the perfect balance between cooked, slightly wiggly, but not too runny texture in the middle that is so creamy it melts in your mouth.
This is not rocket science but it does take some practice to get it right. And here’s how you do it:
To make just a basic omelette, you must learn how to play with temperature and make sure that you have your eyes on the eggs as it cooks.
So first and foremost, make sure to season your eggs well with salt and pepper and whisk properly.
Next, you must heat your pan well on medium and add your desired fat (I always use butter) and add your egg mixture in the pan.
Once you see that the eggs start to form and it is starting to cook thoroughly but remains runny, lower your heat and add your cheese on top, let it cook until the cheese is slightly melted and fold the omelette in half and let it cook just for few more seconds or just until it doesn’t look like it is no longer runny but remains slight wiggly but firm and moist.
I know, it is really not that easy to describe in words but you’ll get the hang of it after few tries.
The worse thing you can do is overcook your omelette as it will start to water and turn into a slightly greyish color and the texture would be too spongy.
When you get that, you’ll know for sure to cook it less next time.
What can you put in the omelette?
Honestly, you can put whatever you want! I just always make sure that I have cheese on hand. For some reason, a handful of strong cheddar cheese is something I really enjoy in my omelette if I’m feeling very basic but a big snob at the same time.
That said, I put whatever I have in my fridge. Seriously, the combination you can do is endless.
How to make this tomato, mushrooms and spinach omelette recipe?
Super simple! Just follow the steps I’ve mentioned above or below in the recipe box. However, if you’re planning to add raw ingredients like tomatoes and mushrooms, make sure to sautée them first until they are cooked and then add your beaten eggs and continue with the process of making an omelette.
You have to sautée firmer raw ingredients first mainly because the egg cooks quicker compare to tomatoes and mushrooms. Also, you’d want the vegetables to release whatever water retention they have and evaporate it as you sautée them otherwise your omelette will be watery.
Are you on Pinterest? Pin this for later!
Looking for more omelette or egg recipes?
- Vegetarian Filipino Eggplant Omelet (Tortang Talong Recipe)
- Chinese Scrambled Eggs and Tomatoes Recipe
Tomatoes, Mushrooms, and Spinach Omelette Recipe
- 2 medium Eggs - Beaten
- 5 pcs Button Mushrooms - Chopped
- 1 handful Spinach - Chopped
- 1 small Tomato - Cored and diced
- 1 small Shallot - Chopped
- 1 clove Garlic - Minced
- 2 stalks Spring Onion - Chopped1
- 1 tbsp Cheddar Cheese - Or any cheese of your choice
- 1 pinch Paprika Powder
- 1 ml Salt - Adjust according to taste
- 1 pinch Black Pepper
- 1/2 tbsp Butter
- Add paprika powder, salt, and black pepper with the beaten egg and mix until combined
Cook the omelet
- Heat your pan on medium heat and add the butter
- Sautée the onion and garlic until soft, fragrant, and slightly caramelized
- Add the mushrooms and sautée for about a minute and then add the tomatoes
- Lower the heat and add the egg mixture in and tilt around to so the egg covers the whole pan, mix slightly with a spatula to help distribute the filling around the pan
- Let it cook without touching the eggs for a good minute or two on low heat and once you see that the egg is not runny anymore but still wet, add your cheese and spinach
- Using a spatula, flip one side of the omelet to cover the other half resembling a half-moon