Spinach and Mushroom Omelette

Looking down on to a baking pan filled with a cooked spinach and mushroom omelette with a round piece cut out and set on a white background.

If you need to feed a crowd, look no further than the easy and delicious Batch Spinach and Mushroom Omelette. It has everything you would expect in a traditional omelette, but is baked in a large batch in the oven. This dish is packed with eggs, cremini mushrooms, and fresh spinach. 

For a fun twist on the normal omelette serving, you can turn this dish into individual sandwiches. Cut out portions of the omelette and serve them on toasted English muffins with a slice of Swiss cheese. Add a little hot sauce, for a spicy kick, if desired.

Depending on your tastes, you can mix in shredded Swiss cheese before baking. Or sprinkle some on top, after the omelette is cooked, then pop it under the broiler until golden. 

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A bowl containing a mixture of eggs, milk, spinach, and mushrooms is being poured into a metal baking pan.
Stir in the cooled spinach mixture, then transfer to the prepared baking pan. 
Looking into a metal baking pan holding a raw egg, milk, spinach, and mushroom mixture.
Bake the omelette until puffed and set, 15 to 20 minutes.
Looking down on a metal baking pan with a baked egg, spinach, and mushroom omelette sitting on a white background
This dish is packed with eggs, cremini mushrooms, and fresh spinach. 
Looking down on to a baking pan filled with a cooked spinach and mushroom omelette with a round piece cut out and set on a white background.
Cut out portions of the omelette and serve them on toasted English muffins with a slice of Swiss cheese.

Spinach and Mushroom Omelette Recipe

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Looking down on to a baking pan filled with a cooked spinach and mushroom omelette with a round piece cut out and set on a white background.
If you need to feed a crowd, try the easy and delicious Batch Spinach and Mushroom Omelette, packed with fresh spinach and cremini mushrooms.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 6 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodBake

Ingredients

  • nonstick cooking spray
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms sliced
  • 3 cups stemmed fresh spinach
  • salt and pepper to taste
  • 10 large eggs
  • 1/2 cup whole milk

Equipment

  • 9 x 13-inch (33x23cm) baking pan

Directions

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9- by 13-inch (33x23cm) baking pan with nonstick cooking spray.
  • Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the mushrooms then cook, stirring occasionally, until they release their juices and start to brown, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.  
  • In a large bowl, whisk together the eggs and milk. Season with salt and pepper. Stir in the cooled spinach mixture, then transfer to the prepared baking pan. 
  • Bake the omelette until puffed and set, 15 to 20 minutes. Remove from the oven and let cool 10 minutes before serving. 

Nutritional Information

Sodium: 224mgCalcium: 86mgVitamin C: 4mgVitamin A: 1835IUSugar: 2gFiber: 1gPotassium: 381mgCholesterol: 275mgCalories: 150kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 10gProtein: 11gCarbohydrates: 4gIron: 2mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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