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Breakfast recipe · from the recipe book

Mushroom-Spinach Omelets with Rosemary Potatoes

Tender folded omelets wrapped around garlicky mushrooms, wilted spinach and melty mozzarella, served with crisp-edged rosemary roasted potatoes.

Mushroom-Spinach Omelets with Rosemary Potatoes

Ingredients

  • 4 small680 gRed potatoescut into 3/4-inch chunks
  • 2 tbsp27 gOlive oil
  • 1¾ tsp2 gDried rosemary
  • ¾ tsp2 gGarlic powder
  • 4 cups sliced280 gWhite mushroomssliced
  • 2 cloves6 gGarlicminced
  • 4 cups loosely packed120 gBaby spinach
  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • 3 oz80 gPart-skim mozzarellashredded
  • 1 tsp1 gDried thyme
  • 1 tbsp16 gUnsalted butter
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the potato with two-thirds of the olive oil, the rosemary, the garlic powder, half the salt and half the black pepper; spread on the pan and roast 35 to 40 minutes, flipping halfway, until browned and tender.
  3. While the potatoes roast, heat the remaining third of the olive oil in a 10-inch nonstick skillet over medium-high heat. Cook the mushrooms 6 to 7 minutes until browned, add the garlic for 30 seconds, then stir in the spinach until wilted. Season with the thyme, transfer the filling to a bowl and wipe out the skillet.
  4. In a bowl, whisk the egg, the egg white, the milk, the remaining half of the salt and the remaining half of the black pepper until smooth.
  5. For each omelet, melt one-quarter of the butter in the skillet over medium-low heat, pour in one-quarter of the egg mixture and stir gently, then let it set into an even layer.
  6. Spoon one-quarter of the mushroom-spinach filling and one-quarter of the mozzarella over half the omelet, cook until the eggs are set and reach 160°F (71°C), then fold it over and slide onto a plate. Repeat three more times with the remaining butter, egg mixture, filling and mozzarella.
  7. Sprinkle the omelets with the parsley and serve with the roasted potatoes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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