Monday, March 7, 2011

Spinach, Mushroom and Ricotta Cheese Omelet

Have you had a hectic day and don't feel like cooking dinner?  You can whip up a tasty omelet without too much fuss and bother.  Are you feeling like you indulged too much this weekend?  When I am trying to eat light, vegetable omelets always jump into my mind as a perfect solution.  Omelets make a great choice for breakfast, lunch or dinner. 

Today I'm making omelets for dinner.  They'll be filled with spinach, mushrooms and ricotta cheese.  Oh, yeah, Baby!  Since I found out how easy and delicious homemade ricotta cheese is, I've been adding it to everything!  You can use whatever cheese you like, but the homemade ricotta cheese is wonderful in this omelet.

Spinach, Mushroom and Ricotta Omelet
Serves 2

Omelet Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 4 whole eggs and 4 egg whites
  • 1 9 ounce package fresh baby spinach, washed and drained
  • 8 ounces sliced mushrooms
  • 1 large clove garlic, minced
  • 1/2 cup ricotta cheese
  • pinch of nutmeg
  • salt and pepper to taste

Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter in a 10 inch frying pan over medium heat.  Add the sliced mushrooms in a single layer.  Sprinkle with salt and pepper and let cook for about 5 minutes without stirring.  You want the mushrooms to get brown and crusty.  When the bottom side has browned you can stir them to brown the other side.  Go ahead and add the chopped garlic and cook for one minute, watching to be sure the garlic doesn't brown and get bitter.

Next add all of the spinach.  Toss with the mushrooms and garlic.  Cover the pan for a minute to help the spinach wilt.  Don't cook it too long, just enough to bring together the delicious flavors of the mushrooms, garlic and spinach.  Add the pinch of nutmeg.  It really makes that somethin', somethin' difference, so please don't leave it out.  Take a taste and add additional salt and pepper, if needed.  Set the mixture aside to cool to room temperature.

Spinach and Mushrooms

Mix together the eggs and egg whites and season with salt and pepper to taste.  I make individual omelets so I'll use two eggs and two egg whites per omelet.  Melt a tablespoon of butter in an 8 inch frying pan.  I like to use a non-stick pan, but just use your favorite pan.  When your butter is hot add the eggs.  As your eggs begin to set, place dollops of the ricotta cheese on one half of the omelet.  This will allow the cheese to warm and melt a bit as the eggs cook.  Lift the edges of the omelet to let the egg run from the center under the edge.  This will lessen the cooking time.  When your egg is set, but not cooked through, add the spinach and mushrooms on top of the ricotta cheese.  Flip the opposite side of the omelet on top of the spinach, mushroom and cheese side.  Remove the pan from the heat and let it sit for a minute or two to finish cooking.

Slide the omelet out of the pan and onto the serving plate.  When serving this omelet for dinner I like to add a tossed salad on the side for some crunch.

My Omelet Dinner

This omelet has approximately 450 calories.  You can reduce the calories by only using one egg per serving (reduces the calories by 75) or leaving out the ricotta cheese.

Please click the link to get the printable Spinach, Mushroom and Ricotta Cheese Omelet recipe

Omelets for dinner, a quick, easy and healthy menu option. 



  1. I never thought to use ricotta cheese in an omelet. That sounds yummy! Always looking for something quick, easy and healthy for dinner.

  2. I love omelets but have never had success making them, I will have to try again!!!!!

  3. I discovered this recipe while looking for something to make with extra mushrooms and ricotta cheese. Made it tonight. It was delicious. The mushrooms were so good. Thanks for sharing.

  4. Savy Working Gal, so glad you liked it. This makes a great weeknight dinner. Fast and delicious!


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