Blue Mushroom Omelet Recipe -
Blue Mushroom Omelet Recipe
  • READY IN 25 mins

Blue Mushroom Omelet

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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  • 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).

Reviews More Reviews

Aug 25, 2012

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.

Apr 28, 2012

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 as I had that in fridge


6 Ratings

May 13, 2012

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

May 03, 2012

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

Feb 19, 2014

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 out a lot better.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 425 mg
  • 142%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 839 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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