Everyone has made that dash to IHOP for pancakes at some point in their lives. But it’s their breakfast menu that keeps me going back. The IHOP spinach and mushroom omelette recipe is simply delicious, and a perfect way for you to make your own IHOP omelet at home.

Eggs are simply too good to eat only once a day! Carefully grab the eggs and let’s cook!

IHOP Spinach and Mushroom Omelet Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Entrée (main meal)
Cuisine American
Servings 1
Calories 685 kcal


  • 2 eggs
  • 1/2 cup baby spinach, chopped
  • 1/2 cup mushrooms, diced
  • 1/4 cup green onions, finely chopped
  • 1/4 cup Swiss cheese, shredded
  • 2 tbsp unsalted butter
  • 1 tbsp milk
  • Sea salt and black pepper to taste

For garnishing

  • 1 oz cherry tomatoes, halved
  • 8 oz hash browns
  • 1/4 cup cilantro, chopped


  • 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
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No need to go out for a good omelet anymore when you can make a great IHOP spinach and mushroom omelette recipe at home! 

Origins of the Omelet

The omelet is a common breakfast food eaten all over the world, we have stuffed our faces with omelets and run out the door in fear of being late to school or work. 

The origin of the omelet is disputed. The French like to claim it due to the word “omelet” being derived from the french word “amelette” meaning blade. 

But the Ancient Romans also ate a form of omelet which was sweetened with honey and called “ovemele”.

The Japanese have also been eating a rolled omelet called Tamagoyaki for centuries. They add dashi or kelp instead of milk and eat Tamagoyaki as a side dish.

The Americans have a long history of the omelet as well, mainly due to the famous Denver Omelette sold in the late 1800s. However, it’s said the Denver omelet was made to sell stale eggs. 

How healthy are Eggs?

Eggs are among the most nutritious foods on the planet. They are packed with proteins and good fats, they also contain vitamins and important minerals like Zinc and Selenium

They have a higher Omega-3 and Vitamin A content, which help improve heart health and cholesterol.

Looking for something else?

I am an egg enthusiast, which is why poached eggs are a delicacy I love to enjoy, Eggs Benedict with Spinach is my go-to recipe. Another breakfast favorite is Tofu Scramble, though it doesn’t have eggs it comes very close to a good egg scramble.

Speaking of coffee, the Almond Joy Coffee is a must-try drink, you will shirk away from Starbucks after trying it. The best part about almond coffee is that you can use Almond Milk for a vegan and dairy-free drink!

Wholemeal Cornflakes are the easiest breakfast recipe to whip, I’ve always liked them slightly soggy. For a fun family dinner, have the almond buns to enjoy with easy homemade peanut butter.

Here are some more fun recipes: