Spinach and Mushroom Sheetpan Omelette
This spinach and mushroom sheetpan omelette is an easy, make-ahead brunch recipe. Perfect for feeding a crowd with minimal effort and maximum comfort.
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.
