• Melt the butter in a medium-sized skillet over medium heat
• Add spinach, mushrooms, and green onions, saute them till fragrant
• Remove the vegetables from the skillet, drain them, and set them aside
• Whisk the eggs, milk, salt, and pepper in a bowl
• Place the same skillet back on the flame and pour the egg mixture into it
• The edges of the egg will start to firm first, let the egg cook
• Add cheese and sauteed vegetables into the skillet
• Fold the egg base over the cheese and veggies and cook for 5 minutes or till firm
• Garnish the omelet with hash browns, cilantro and cherry tomatoes
• Serve hot and fresh!

Tips for this recipe

• You can all the cheese and sauteed vegetables into the egg mixture bowl directly and cook them together as well
• You can use your choice of plant-based milk in this recipe
• The cherry tomatoes can be roasted in a toaster oven for a smoky aroma
• The IHOP’s Spinach and Mushroom Omelette tastes best fresh, we don't recommend storing the omelet
• You can use your choice of Swiss cheese like Emmental or Gruyere