Ham, Spinach and Mushroom Omelette

Ham, Spinach and Mushroom Omelette is a delight for breakfast, brunch, lunch or my favourite as a snack. It is ready in minutes with ingredients most people have in the fridge. I use spinach but kale and parsley work just as well. The Ham, Spinach and Mushroom Omelette is exactly the kind of dish when I’m not sure what to eat. It is quick enough for a weekday breakfast or light supper, yet satisfying enough to feel like a proper meal. As a home cook, I love dishes that rely on good timing, simple ingredients, and a bit of attention at the stove, and this omelette ticks all of those boxes.

What I enjoy most about the Ham, Spinach and Mushroom Omelette is how familiar and reassuring the ingredients are. Eggs, butter, ham, mushrooms, spinach and cheese are things many of us already have in the fridge. When brought together thoughtfully, they create a dish that feels balanced and nourishing. It is not trying to be flashy or overly clever. Instead, it celebrates everyday ingredients and shows just how good they can be when treated well.

The process of making a Ham, Spinach and Mushroom Omelette is almost as enjoyable as eating it. Whisking free-range eggs with a pinch of salt and pepper feels like the start of something comforting. There is something calming about that simple action, knowing that in just a few minutes those eggs will turn into a warm, satisfying meal. I always take a moment to make sure the eggs are properly blended, as this helps give the omelette a tender, even texture.

Mushrooms play a key role in the Ham, Spinach and Mushroom Omelette, and they deserve a bit of attention. Cooking them first, in hot butter, allows them to release their moisture and develop a rich, savoury flavour. Browning the mushrooms properly makes a big difference, adding depth and preventing the omelette from becoming watery later on. Once cooked, setting them aside feels like preparing a small treasure to be folded back in at just the right moment.

The combination of butter with a hint of olive oil or toasted sesame oil brings another layer of flavour to the Ham, Spinach and Mushroom Omelette. Butter gives richness, while the oil helps control the heat and adds subtle aroma. Tilting the pan so the melted butter coats the base evenly is a small step, but it helps ensure the eggs cook gently and don’t stick. These little habits, learned over time, are what turn a basic omelette into something consistently good.

As the eggs hit the pan, patience becomes important. Gently moving the eggs with a soft spatula allows the uncooked egg to meet the heat without rushing the process. This careful approach gives the Ham, Spinach and Mushroom Omelette its soft, tender interior. It is not about aggressive stirring, but about guiding the eggs as they slowly set.

Once the base is just firm enough, the filling comes into play. Adding grated cheddar, slices of cooked ham, fresh spinach, and the previously fried mushrooms to one side of the omelette feels generous and comforting. The spinach wilts gently from the heat, the cheese begins to melt, and the ham warms through without drying out. This moment is where the Ham, Spinach and Mushroom Omelette really comes together, with colour, texture, and aroma all in balance.

Folding the omelette is always satisfying. It transforms the pan into a neat half-moon, enclosing the filling and allowing everything inside to heat through. Letting it cook briefly at this stage ensures the cheese is properly melted and the flavours have time to mingle. Sliding the Ham, Spinach and Mushroom Omelette onto a warmed plate feels like the final reward for a few minutes of careful cooking.

Served immediately, the Ham, Spinach and Mushroom Omelette is at its best. It is soft, savoury, and comforting, with each bite offering a bit of everything. This is the kind of dish that suits many moments, whether enjoyed quietly with a cup of tea or shared at the table with family. For a home cook, it is a reminder that good food does not need to be complicated to be deeply satisfying.

Ham, Spinach and Mushroom Omelette

Brilliant omelette recipe that's so tasty.

4.85 from 108 votes

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Course: Breakfast, Brunch, Main Dish, Snack

Cuisine: French

Keyword: Cheese, Eggs, Fry, Ham, Ham, Spinach and Mushroom Omelette, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 Person

Calories: 456kcal

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Ingredients

 

MetricImperial

• ▢ 2 large eggs free range
• ▢ 2 tsp unsalted butter
• ▢ 1 tsp toasted sesame oil or olive oil
• ▢ 35 g ham cooked and sliced
• ▢ 25 g cheese grated cheddar
• ▢ 60 g spinach
• ▢ 25 g mushrooms wipe/slice
• ▢ salt
• ▢ pepper

Instructions

• Add the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk until blended.
  2 large eggs, salt, pepper
• Place a frying pan over a high heat and add half of the butter. When melted, add the mushrooms and fry until brown and softened. Remove from the pan when cooked and put to one side. Wipe the pan with paper towel.
  2 tsp unsalted butter, 25 g mushrooms
• Return the frying pan over a medium high heat and add the butter and a drop of olive oil or toasted sesame oil.
  1 tsp toasted sesame oil
• When the butter starts to melt, tilt the pan so that the butter covers the base. Add the whisked eggs to the pan.
• Using a soft flexible spatula, gently move the egg around so the uncooked egg can touch the pan.
• Once the eggs have started to firm up and formed a semi firm base, add the grated cheese, ham, spinach and the fried mushrooms to one half of the pan.
  35 g ham, 25 g cheese, 60 g spinach, 25 g mushrooms
• Fold the other half over and leave to cook for a further minute to warm everything through.
• When ready, slide the omelette out of the pan onto a warmed plate and serve immediately.

Nutrition

Calories: 456kcal | Carbohydrates: 4g | Protein: 29g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 440mg | Sodium: 771mg | Potassium: 674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6667IU | Vitamin C: 17mg | Calcium: 298mg | Iron: 4mg