Recipe By Carrie Mae
Published Nov 19th
Blue Mushroom Omelet
Prep 15m Cook 10m Additional - Ready In 25m
Servings 2 servings Calories 363.3

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it’s very tasty. This variation on fillings is hearty and flavorful.

Recipe Ingredients

  • 4 eggs
  • 1 tablespoon whole milk
  • 4 pinches ground black pepper
  • 2 pinches garlic salt, or to taste
  • 2 teaspoons olive oil
  • 4 cremini mushrooms, sliced
  • 2 tablespoons chopped red onion
  • 1 cup baby spinach, coarsely chopped
  • ½ ounce crumbled Stilton cheese
  • ½ cup shredded part-skim mozzarella cheese

Cooking Directions

  1. 1 Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
  2. 2 Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
  3. 3 Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  4. 4 Sprinkle spinach evenly across the top of the mushroom and onion layer.
  5. 5 Pour egg mixture over the vegetables.
  6. 6 Cook until the top of the egg is set, 3 to 5 minutes.
  7. 7 Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.

Nutrition Facts

  • Calories 363.3
  • Carbohydrate 6.3 g
  • Cholesterol 424.9 mg
  • Fat 26.9 g
  • Fiber 1.8 g
  • Protein 24.6 g
  • Saturated Fat 9.2 g
  • Sodium 839.2 mg
  • Sugar 2 g

Chef's Notes

If you like your onions crispy, don't cook as long or add them after the mushrooms are partly cooked; if you like them soft and sweet, wait until they are translucent; Cheese: You can increase the cheese if you want, but I wouldn't suggest more than an ounce of the Stilton; you want the cheesy texture of the mozzarella and the strong taste of the Stilton to balance and not overwhelm the omelet; Serving: At my house, we like to serve this with toast and fresh berries (the berries are a fresh compliment to the meaty-tasting omelet).


  1. The recipe is a great combo of flavors...maybe a bit too much pepper. Five star combo though. However the cooking method I take issue with. Sauteing the onions and then pouring the egg over the top definitely led to burned onions...the second omelet I made I sauteed about a minute and poured the egg. Turned - Read more ...
  2. Loved this! Very earthy flavor with the mushrooms and I used beet greens instead of spinach. Only used 2 eggs and it was a hearty breakfast for one. Thanks for the recipe.
  3. This was really good but it was a little bland. Next time I will use fresh garlic.
  4. LOVED THIS! Great combo of flavors...a definite keeper YUM! Thanks for sharing.:)
  5. Yum.. very tasty. Been a while since I had real blue cheese and I forgot how strong it is... in a good way though. The only thing I will add next time is some meat.. ham sausage.. etc. I like meat in my omletes. I used a mixed blend of mexican cheese instead of mozz - Read more ...