Cheddar, Spinach, Mushroom Omelet Fold

Prep Time
Cook Time
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"Lovely flavour loaded omelet. This recipe provides generous servings for two and if lighter appetites will serve three. I like aged cheddar, regular or white but you may use lite, or medium. Depending on your stove & pan you may need to lift edges of the omelet while cooking and let the raw egg flow under. I only need to let my omelet cook covered, total time, for 5 minutes without tilting the pan. This is great for a light dinner."

Original recipe yields 3 servings


  • Serving Size: 1 (484.8 g)
  • Calories 833.7
  • Total Fat - 63.9 g
  • Saturated Fat - 28.3 g
  • Cholesterol - 488.9 mg
  • Sodium - 631.4 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 3.9 g
  • Protein - 52.2 g
  • Calcium - 472.5 mg
  • Iron - 5.5 mg
  • Vitamin C - 33 mg
  • Thiamin - 1.4 mg

Step 1

Whip together the eggs, sour cream, flour & milk..Set aside.

Step 2

Heat a large skillet medium high heat.

Step 3

Melt 1 tablespoon butter..Saute the mushrooms, 3 - 4 minutes.

Step 4

Add tomatoes, 2 minutes.

Step 5

Add spinach, only start to wilt the spinach.

Step 6

Season with salt & pepper.

Step 7

Remove from pan, keep warm.

Step 8

Wipe the pan.

Step 9

Add remaining butter.,

Step 10

Pour in the eggs, cover & cook for 3 minutes over medium high heat .

Step 11

Spread the warm vegetable mixture over the whole omelet top with the cheese. Continue cooking covered for apprx 2 minutes or until the omelet is firm.

Step 12

Flip 1/2 side over the other, cut in half & serve.

Tips & Variations

No special items needed.



This was deliciuos, i made it in my cuisinart breakfast center omelet pan and it came out fluffy and oh so good

review by:
(14 Jun 2015)


I scaled back for 1 serve using two eggs though I did omit the flour otherwise made as directed for a very filling and delicious breakfast. Thank you Bergy made for Billboard Recipe tag game.

review by:
(18 Apr 2015)