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.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.

  • Sprinkle spinach evenly across the top of the mushroom and onion layer.

  • Pour egg mixture over the vegetables.

  • Cook until the top of the egg is set, 3 to 5 minutes.

  • 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).

Nutrition Facts

363 calories; protein 24.6g 49% DV; carbohydrates 6.3g 2% DV; fat 26.9g 41% DV; cholesterol 424.9mg 142% DV; sodium 839.2mg 34% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 4 stars
04/28/2012
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 Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/28/2012
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 Read More
(3)
Rating: 5 stars
08/25/2012
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. Read More
(2)
Rating: 4 stars
05/13/2012
This was really good but it was a little bland. Next time I will use fresh garlic. Read More
(1)
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Rating: 5 stars
05/03/2012
LOVED THIS! Great combo of flavors...a definite keeper YUM! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
02/19/2014
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. Read More
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