Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Sunions® Omelette


  • 8 large eggs
  • 1/3 c. grated Parmesan cheese
  • 2 Tbs milk
  • 2 Tbs olive oil
  • 1 Sunions® onion, chopped
  • 8 oz. mushrooms, sliced (such as shitake)
  • 2 cloves garlic, minced
  • 1 6oz bag baby spinach, rinsed


In medium bowl, add eggs, Parmesan cheese and milk. Whisk to combine and set aside.

In a large sauté pan, on medium high heat add olive oil. Heat one minute and add onions and mushrooms. Saute for 3-5 minutes or until onions are translucent. Add garlic and stir to combine. Turn heat to medium and add spinach. Stir to combine and cover. Cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper. Spread mixture evenly on bottom of pan. Add prepared eggs, lower heat to medium low and cook for 10 minutes; lifting edges to let uncooked eggs run underneath. To finish cover for 2-3 minutes and omelette will get puffy. 

Cut into wedges and serve warm. Great for breakfast, lunch or dinner.

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