Blue Mushroom Omelet

Blue Mushroom Omelet

Made  times
Carrie Mae 0

"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."
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25 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 425 mg
  • 142%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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. 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. Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
  4. Sprinkle spinach evenly across the top of the mushroom and onion layer.
  5. Pour egg mixture over the vegetables.
  6. Cook until the top of the egg is set, 3 to 5 minutes.
  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.


  • Cook'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).



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 me...

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.

This was really good but it was a little bland. Next time I will use fresh garlic.

LOVED THIS! Great combo of flavors...a definite keeper~YUM! Thanks for sharing. :)

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...

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