IHOP’s Spinach and Mushroom Omelette (Copycat) Recipe

IHOP’s Spinach and Mushroom Omelette (Copycat) Recipe

We can all agree on one thing: the spinach and mushroom omelette from IHOP is the perfect way to start the day. There’s just something so filling about an egg omelette filled with spinach, mushrooms, green onions, and cheese. The flavor is divine: buttery, cheesy, and savory all at once. It’s indeed a filling breakfast option to start your day right! And the next time you crave this popular American breakfast, skip the line and recreate it at home with our copycat recipe!

Apart from the IHOP french toast and the iconic IHOP waffle recipe, IHOP spinach and mushroom omelette is the next best thing for breakfast. Lucky for you, our copycat IHOP omelette recipe makes a close replica of the original. Want your spinach omelette to be as airy and fluffy as the IHOP omelettes? Try adding a dash of pancake batter to the eggs!

It’s also just a bonus that this savory veggie omelet comes together in just 20 minutes. For a mouthwatering morning meal, serve this IHOP-inspired omelette with tomato halves and hash browns on the side!

Start your day right with this omelette made with spinach, creamy eggs, and earthy mushrooms. This spinach and mushroom omelette IHOP recipe is made in just 20 minutes!

Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 2 tbsp unsalted butter
  • ½ cup spinach, chopped
  • ½ cup mushrooms, sliced
  • ¼ cup green onions, finely chopped
  • 2 eggs
  • 1 tbsp milk
  • salt and ground black pepper, to taste
  • ¼ cup emmental cheese, (or jack & cheddar cheese blend, or gruyere cheese), shredded

To Serve:

  • oz tomatoes, halved
  • 8 oz hash browns


  1. In a medium-sized skillet, melt the butter.
  2. Sauté the spinach, mushrooms, and green onions until fragrant.
  3. Drain and set aside.
  4. In a bowl, whisk together the eggs, milk, salt, and pepper.
  5. Pour into the skillet and cook until they start to become firm.
  6. Add the cheese and sautéed vegetable mix.
  7. Fold the omelet over and continue cooking for 3 to 5 minutes until firm.
  8. Serve with a side of tomato halves and hash browns. Enjoy!


  • Sugar: 4g
  • :
  • Calcium: 348mg
  • Calories: 655kcal
  • Carbohydrates: 49g
  • Cholesterol: 414mg
  • Fat: 41g
  • Fiber: 5g
  • Iron: 5mg
  • Monounsaturated Fat: 11g
  • Polyunsaturated Fat: 4g
  • Potassium: 1238mg
  • Protein: 27g
  • Saturated Fat: 23g
  • Sodium: 257mg
  • Trans Fat: 1g
  • Vitamin A: 3492IU
  • Vitamin C: 35mg
Nutrition Disclaimer
Share your thoughts on IHOP's Spinach and Mushroom Omelette (Copycat) Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to make this dish even better!

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