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Sautéed Mushrooms and Spinach for Omelets or Frittatas Recipe

American · Condiment · 13 min total

A quick and flavorful vegetable filling that adds earthy mushrooms and wilted spinach to your omelets or frittatas. Perfect for a hearty breakfast or brunch.

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced cremini mushrooms
• 2 cups fresh spinach leaves
• 1 clove garlic, minced
• Salt and black pepper to taste
• 1 tablespoon butter (optional)

Instructions

1. Heat olive oil in a non-stick skillet over medium-high heat.
2. Add sliced mushrooms and cook, stirring occasionally, until golden brown and most liquid has evaporated, about 5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add spinach leaves and cook, stirring, until wilted, about 2 minutes.
5. Season with salt and pepper. If desired, stir in butter for extra richness.
6. Remove from heat and use immediately as a filling for omelets or frittatas.

Tips

• This filling can be made ahead and refrigerated for up to 3 days. Reheat gently before using.
• Add a sprinkle of grated Parmesan or crumbled feta for extra flavor.
• For a heartier filling, add cooked bacon or sausage crumbles.

More about Added to omelets or frittatas →

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