Ihop Spinach and Mushroom Omelette Recipe
You’ll love how the tender spinach and mushrooms blend seamlessly with melted Swiss cheese.The secret to a fluffy omelette is gently whisking the eggs with a splash of milk, creating a light and airy texture.Make sure to sauté the veggies until they’re fragrant, really bringing out their flavors before adding them to the eggs.
Ingredients
- 2 Eggs
- 1 Tbsp Milk
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Tbsp Butter
- 1/2 cup Spinach
- 1/2 cup Mushrooms sliced
- 1/4 cup Green Onions minced
- 1/4 cup Cheese your choice
Instructions
- Whisk together the eggs, milk, salt, and black pepper in a bowl until the mixture is well-combined.
- Melt the butter in a medium-sized skillet over medium heat.
- Add the sliced mushrooms and sauté until they begin to soften, about 3 minutes.
- Toss in the minced green onions and spinach.
- Cook until the spinach wilts and the mushrooms are tender.
- Remove the vegetables and set them aside.
- Pour the egg mixture into the same skillet.
- Allow to cook until the eggs start to set at the edges.
- This usually takes about 2 to 3 minutes.
- Add the sautéed vegetables back into the skillet on top of the eggs.
- Sprinkle with your choice of cheese.
- Continue cooking until the eggs are fully set and the cheese melts.
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