Start the day off right with this Sun-dried Tomato, Mushroom, Spinach, Onion Omelet. Full of fresh veggies and melted mozzarella cheese for added flavor. Gluten-Free.
As I’ve said before I go back and forth with omelets. Sometimes I love them, other times not so much. This omelet though, this one is hard not to love and want to eat every day. So when you’re looking for a new breakfast recipe idea, look no further. I’ve got you covered right here with this omelet.
I made this omelet for breakfast while I was home up in Massachusetts visiting for my mom’s birthday. Everyone (everyone being my mom, dad and grandmother) loved it so much that I made it the next day for breakfast as well. When you find a good recipe sometime you just need to repeat it all over again pretty much right away.
I thought it was great too but chose only to have a few bites (opting for shrimp and mayo for breakfast instead – don’t scrunch your face up – it’s delicious).
This omelet really has the perfect combination of flavors. Sun dried tomatoes are awesome in pretty much everything so naturally they would mesh well with eggs for breakfast. The spinach and mushrooms complement the tomatoes well, with a milder softer flavor and the onions give the whole thing a bit of an added crunch.
As for the cheese? Well melted ooey gooey mozzarella cheese simply bring this omelet to the next level. With the eggs being ever so slightly still undercooked and the cheese all coming together it’s the perfect combination of creamy cheeseyness. Yes please.
This omelet is also really easy to make – although it’s considerably harder to make it look pretty : / If you’re missing or dislike any of the toppings omit or substitute with others.
I found this recipe on Steamy Kitchen but I didn’t actually measure out any of the ingredients. A handful of this, a fistful of that, and voilà – breakfast is served.
What are you favorite omelet add ins? What do you usually use? Anything you can’t stand in an omelet? Share your favorite omelet combinations in the comments below!
Recipe Adapted from Steamy Kitchen
- 2 tablespoons chopped onions
- ½ cup sliced mushrooms
- ½ cup chopped spinach
- ¼ cup sun-dried tomatoes
- ¼ cup shredded mozzarella cheese
- 1 teaspoon olive oil
- 6 eggs, beaten
- salt, pepper to taste
- Heat olive oil over medium heat and cook onions for a few minutes.
- Add mushrooms and cook for 3-4 minutes.
- Add spinach and sun-dried tomatoes, cook 1 minute, stirring mixture to combine. Place in separate bowl.
- Add eggs to pan, cook 1-2 minutes, lifting sides with spatula to make sure eggs cook evenly.
- Add vegetable mixture and cheese to half of the omelet. Fold over the other half, and continue to cook until eggs cooked through.