Spinach & Mushroom Omelette from IHOP features fluffy eggs filled with sauteed fresh spinach and tender mushrooms, folded into a golden, light omelette that delivers a savory and wholesome breakfast experience.
Equipments
- Mixing bowl
- Whisk
- Nonstick skillet or frying pan
- Spatula
- Knife
- Cutting board
- Measuring cups/spoons
- Plate
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup shredded cheddar cheese
- 1 tablespoon butter
- Salt
- Black pepper
Using fresh spinach and mushrooms is crucial for achieving the authentic taste and texture of the Spinach & Mushroom Omelette. You can substitute fresh spinach with baby spinach if preferred, but avoid using frozen as it may release excess water and affect the omelette's consistency. Make sure to slice mushrooms evenly to ensure they cook uniformly and retain their tenderness. Using shredded cheddar cheese enhances the flavor, but feel free to adjust the amount to suit your taste. Your Spinach & Mushroom Omelette from IHOP copycat menu will deliver the same savory and wholesome breakfast experience when these ingredient tips are followed.
Instructions
- Crack eggs into a mixing bowl.
- Add milk, salt, and black pepper.
- Whisk eggs mixture until well combined and fluffy.
- Heat nonstick skillet over medium heat.
- Add butter and let it melt.
- Add chopped spinach and sliced mushrooms to skillet.
- Sauté spinach and mushrooms until tender.
- Remove spinach and mushrooms from skillet and set aside.
- Pour egg mixture into skillet.
- Cook eggs without stirring until edges begin to set.
- Evenly distribute sautéed spinach and mushrooms over half of the eggs.
- Sprinkle shredded cheddar cheese on top of vegetables.
- Fold omelette in half with spatula, covering filling.
- Cook for 1–2 more minutes until cheese melts and center is set.
- Slide omelette onto plate and serve hot.
Substitution
The Spinach & Mushroom Omelette from the IHOP copycat menu offers a delicious way to enjoy a savory, nutritious breakfast. You can substitute baby spinach with kale or Swiss chard for a different texture and flavor while maintaining the leafy green nutrients. If fresh mushrooms aren't available, canned or frozen mushrooms work well but should be drained and sauteed to reduce excess moisture. Using a nonstick skillet ensures the omelette cooks evenly and folds easily without sticking. Consider swapping cheddar cheese with mozzarella or feta for variety in taste and creaminess.
Tips
Your eggs will be fluffier if you whisk them vigorously until the mixture is frothy, incorporating air. Use medium heat on your nonstick skillet to prevent browning the eggs too quickly or burning the butter. Make sure the spinach and mushrooms are well sauteed to remove excess moisture, which can make the omelette soggy. When folding the omelette, gently lift with your spatula to avoid breaking the delicate cooked eggs.
Nutritions
Spinach & Mushroom Omelette from IHOP provides a nutritious balance of protein and essential vitamins. The eggs offer high-quality protein and vitamin D, while the fresh spinach contributes iron, calcium, and antioxidants that support overall health. Mushrooms are low in calories and rich in B vitamins and minerals like selenium. Your meal also includes calcium and healthy fats from shredded cheddar cheese and butter, making it a wholesome breakfast option.
Storage
Store leftover Spinach & Mushroom Omelette in an airtight container to maintain freshness and prevent moisture loss. Keep it refrigerated at or below 40degF (4degC) and consume within 2 days for optimal taste and safety. When reheating, warm your omelette gently in a nonstick skillet to preserve its texture and flavor.
Variation or Alternatives
Try substituting feta or goat cheese instead of cheddar for a tangier flavor that pairs well with spinach and mushrooms. You can also add a pinch of nutmeg or smoked paprika to the egg mixture to enhance the savory notes. For a dairy-free option, swap milk with almond milk or oat milk without affecting the texture. If you want a fluffier omelette, separate the egg whites and beat them until stiff peaks form before folding them gently back into the yolks.
Allergies
Spinach & Mushroom Omelette from IHOP contains eggs, milk, and cheddar cheese, which are common allergens for many individuals. If you have allergies to dairy or eggs, it's important to avoid this dish or request modifications to suit your dietary needs. Cross-contamination with other allergens in the kitchen is also a possibility to consider.
Why this recipe?
Spinach & Mushroom Omelette from IHOP offers a perfect blend of fresh spinach, sauteed mushrooms, and fluffy eggs, delivering a nutritious and flavorful breakfast option. The use of high-quality ingredients combined with IHOP's signature cooking techniques provides a satisfying texture and rich taste that customers love. Trying to make the copycat recipe at home allows you to recreate this delicious meal with control over ingredient freshness and customization to your taste preferences. Your homemade version can capture the essence of IHOP's classic while adding a personal touch, making it a worthy culinary challenge.