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.
Spinach and Mushroom Omelette Recipe
- 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
- 9 x 13-inch (33x23cm) baking pan
- 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.
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