This spinach and mushroom sheetpan omelette is the kind of recipe that makes mornings feel calmer. It is hearty, comforting, and surprisingly easy to pull together. Best of all, it feeds everyone at once, with no flipping or standing at the stove. That alone makes it a keeper for busy weekends or relaxed brunches.
Omelettes are always a great option for breakfast or lunch. However, cooking them one by one can feel tedious. This sheetpan version solves that problem beautifully. Everything bakes together in the oven, giving you time to pour a coffee and breathe. Even better, it reheats well, making it ideal for meal prep during the week.
The real secret starts with the mushrooms. Cooking them first until deeply golden removes excess moisture and boosts flavor. That step ensures the omelette stays fluffy instead of watery. Once combined with tender spinach, the filling becomes rich and savory without feeling heavy.
Gruyère cheese adds a nutty, creamy finish that melts perfectly into the eggs. Each bite feels balanced and satisfying. The dry mustard and onion powder bring subtle warmth without overpowering the dish. Together, the flavors feel familiar, comforting, and dependable.
This is the kind of recipe that works for many occasions. Serve it for brunch with a simple green salad. Add freshly baked bread for something extra special. You can also slice it into portions and store it for easy breakfasts all week long.
Because it bakes in one dish, cleanup stays minimal. That makes it even more appealing when hosting friends or family. It also travels well, which is great for potlucks or casual gatherings.
If you enjoy recipes that feel thoughtful but low effort, this one delivers. It proves comfort food does not need to be complicated. Sometimes, the best meals are the simplest ones, made with care and shared generously.
Spinach and Mushroom Sheetpan Omelette
Equipment
- Skillet
- Large jug or bowl
- 9 x 13-inch baking dish
Ingredients
- 12 large eggs
- ¾ cup half and half 180 ml
- 1½ cups shredded Gruyère cheese 170 g
- 1 lb baby bella or cremini mushrooms sliced (454 g)
- 2 teaspoons dry mustard powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 5 oz baby spinach 142 g
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and grease a 9 x 13 inch baking dish.
- Heat the oil in a medium skillet and cook the mushrooms for 6 to 7 minutes until they are golden and all the water has been released and evaporated.
- Add the mustard powder, onion powder, and salt. Cook for 1 minute until fragrant.
- Add the spinach and cook, stirring continually, until wilted. Set aside to cool for a few minutes.
- Crack the eggs into a large jug and whisk. Add the half and half and whisk again.
- Sprinkle half of the mushroom mixture into the base of the baking dish, reserving the other half.
- Add half of the cheese.
- Pour the eggs over the top. Sprinkle over the remaining cheese, then finish with the remaining mushroom mixture.
- Bake for 30 to 35 minutes until set and golden brown.
- Serve with a green salad and freshly baked bread.
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