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Spinach and Mushroom French Omelet Recipe

This spinach and mushroom French omelet is a stunning, satisfying breakfast option for weekends when there is a little extra time to enjoy a meal. Recipe courtesy Kim of Feed Me Seymour.

Servings: 1

Active time: 15 minutes

Total time:


  • 3 tsp butter, divided
  • 1 clove garlic
  • 1 white button mushroom, diced
  • 1 bunch of spinach
  • 2 Davidson's Safest Choice® pasteurized egg(s), beaten
  • 1 slice American cheese


  1. Melt 1 1/2 teaspoons butter in pan over medium heat. Add in garlic and cook until fragrant.
  2. Add mushrooms and cook until softened and browned, about 5 minutes.
  3. Add spinach to pan and cook until wilted. Remove to plate and set aside.
  4. Add remaining butter to pan and pour in beaten eggs. Let eggs sit until they begin to cook on all sides.
  5. Once eggs begin to set, add spinach and mushrooms along center of eggs. Cut cheese into small pieces and place on top of veggies.
  6. Very carefully fold up both sides of eggs to meet in center. Press down gently and allow cheese to melt fully before carefully removing to plate.

Nutrition Facts

Serving Size (1 omelet)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 200
Total Fat 22g (34% DV)
Saturated Fat 11g (55% DV)
Trans Fat 0g
Cholesterol 405mg (135% DV)
Sodium 480mg (20% DV)
4g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 17g
Vitamin A 70%
Vitamin C 15%
Calcium 30%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.