Beef · Breakfast
Beef & Mushroom Omelet
A substantial folded omelet with browned beef, mushrooms and melted cheddar.
- Prep
- 10 min
- Cook & rest
- 20 min
- Total
- 30 min
- Servings
- 2
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 2 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 2 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground beefRaw, 90% lean / 10% fat200 g
- Eggbeaten200 g
- White mushroomsthinly sliced150 g
- Cheddargrated50 g
- SpinachRaw60 g
- ButterUnsalted20 g
- SaltTable salt2 g
- Black pepperDried, ground0.5 g
- Parsleychopped6 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Melt half the butter in a nonstick skillet over medium heat. Cook mushrooms for 5 minutes, then add beef and half the salt and all the pepper.
- Break up the beef and cook for 7–9 minutes to 160°F (71°C). Fold in spinach until wilted. Transfer the filling and all juices to a bowl.
- Beat the eggs with the remaining salt. Add the remaining butter to the skillet, then pour in enough egg mixture for one thin omelet; cook in batches for larger quantities.
- Spread the filling and cheese over half the egg. Cook gently until the egg is set throughout and reaches 160°F (71°C), then fold the other half over.
- Use all the egg, filling and cheese across the batches. Divide into 2 servings and finish with parsley.
Kitchen notes
- A low heat after adding the eggs keeps the underside from browning before the center sets.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 5.5 g
- Fiber
- 1.6 g
- Carbs − fiber
- 3.9 g
- Protein
- 41.7 g
- Fat
- 36.3 g
- Energy
- 517 kcal
Calculated from USDA ingredient records, divided into 2 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Beef & Mushroom Omelet
For 2 servings
Meat & poultry
- Ground beefRaw, 90% lean / 10% fat200 g
Vegetables
- SpinachRaw60 g
- White mushroomsRaw150 g
Eggs & dairy
- CheddarRegular50 g
- EggRaw, whole, without shell200 g
Oils & fats
- ButterUnsalted20 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh6 g
- SaltTable salt2 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/beef-mushroom-omelet/
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