Marilyns Treats

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IHOP Spinach and Mushroom Omelette Knockoff

Breakfast· Recipe Archive

Take fresh spinach, mushrooms, onions and Swiss cheese, then roll them into this fluffy omelette and top it with hollandaise and fresh, diced tomatoes.

IHOP Spinach and Mushroom Omelette Knockoff

Everyone loves a good knockoff recipe.

And this one fits the bill!

Take fresh spinach, mushrooms, onions and Swiss cheese, then roll them into this fluffy omelette.

Top it with hollandaise and fresh, diced tomatoes.

Don’t be intimidated by the Hollandaise Sauce.

Hollandaise sauce is a dish I love but have always been afraid to make at home. I saw this recipe and it seemed straight forward so I figured I would give it a try.

These are the INGREDIENTS you will need:

Omelette:

  • 2 eggs
  • 2 T. butter
  • 1 T. milk
  • ½ C. spinach leaves chopped
  • ½ C. mushrooms sliced
  • ¼ C. green onions finely chopped
  • ¼ C. Swiss cheese shredded

Hollandaise Sauce: (makes 4 servings)

  • 4 egg yolks
  • 1 teaspoon water
  • 1 teaspoon lemon juice from 1 lemon
  • Kosher salt
  • 1 stick butter 8 tablespoons
  • Pinch cayenne pepper or hot sauce if desired

These are the INSTRUCTIONS for preparation:

Omelette:

  • In a medium skillet, melt butter and sauté spinach, mushrooms, and green onions, until fragrant. Drain and set aside. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into skilled and cook until they start to become firm. Add cheese and sauté mix. Fold egg over. Serve with desired toppings like tomatoes or Hollandaise sauce.

Hollandaise Sauce:

  • Combine egg yolks, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
  • Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
  • Serve with desired toppings like tomatoes or Hollandaise sauce.

Voila! In two minutes I had my sauce. Add some cayenne pepper and a side of asparagus and Sunday breakfast was served!

It was easier to make than the omelette itself.

And that is just a glorified scrambled egg.

Serve your omelette with your choice tomato, avocado or asparagus!

Nothing tastes better than homemade. Trust the ingredients in your food.

Eat healthy with this IHOP Veggie Omelette knockoff #healthy #omelette

if you want my special recipe for the Hollandaise Sauce you will find it by clicking the link.

Take fresh spinach, mushrooms, onions and Swiss cheese, then roll them into this fluffy omelette and top it with hollandaise and fresh, diced tomatoes.

IHOP Spinach and Mushroom Omelette Knockoff

Nothing tastes better than homemade. Trust the ingredients in your food. Eat healthy with this IHOP Veggie Omelette knockoff 
4.82 from 11 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: knock off, veggies
Method: Stove Top
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Adjust Servings: 1
Calories: 244kcal
Author: Marilyn

Ingredients

Omelette:

  • 2 eggs
  • 2 Tablespoon butter
  • 1 Tablespoon milk
  • ½ Cup spinach leaves, chopped
  • ½ Cup mushrooms, sliced
  • ¼ Cup green onions, freshly chopped
  • ¼ Cup Swiss cheese, shredded

Hollandaise Sauce: (makes 4 servings)

  • 4 medium egg yolks
  • 1 teaspoon water
  • 1 teaspoon lemon juice from 1 lemon
  • 1 dash Kosher salt
  • 1 dash stick butter 8 tablespoons
  • 1 Pinch cayenne pepper or hot sauce if desired

Instructions

Omelette:

  • In a medium skillet, melt butter and sauté spinach, mushrooms, and green onions, until fragrant. Drain and set aside. In a bowl, whisk together eggs, milk, salt, and pepper.
  • Pour into skilled and cook until they start to become firm. Add cheese and sauté mix. Fold egg over.
  • Serve with desired toppings like tomatoes or Hollandaise sauce.

Hollandaise Sauce:

  • Combine egg yolks, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
  • Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
  • Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice.
  • Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired).
  • Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.Serve with desired toppings like tomatoes or Hollandaise sauce.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 244kcal (12%) | Carbohydrates: 11g (4%) | Protein: 16g (32%) | Fat: 16g (25%) | Saturated Fat: 5.5g (28%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 380mg (127%) | Sodium: 591mg (25%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  2. blankJodie says

    More yum – looks delish. GREAT weekend breakfast idea…
    Thanks for joining us at last week’s Reader Tip Tuesday. I’m hoping you join us this week:

    We’re open all week & growing. Hope you have a GREAT weekend. xo

    Reply

  8. blankApril J Harris says

    Marilyn, this is gorgeous! Such a lovely presentation, and what a tasty omelette! Thank you so much for sharing, and for being a part of Hearth and Soul. I’ve shared this on the Hearth and Soul Facebook page.

    Reply

  10. blankColleen says

    I’m so glad it’s the weekend because that means that eating a big yummy omelette for breakfast is totally appropriate! Thanks for joining Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen

    Reply

  12. blankAngie | Fiesta Friday says

    I love IHOP! We’ve been going there a lot lately and I always, always order the chicken fajita omelet. Maybe it’s time to branch out and order this next time. Better yet, now that I have the recipe, maybe I should make it myself. Thanks for sharing at Fiesta Friday!

    Reply

    • blankMarilyn says

      Di you hear they are closing 500 IHOP restaurants?? It is the place we eat brunch at after visint my mother-in-law. I am devastated. You really need to see if one is yours. This is a great omelette and you should have most of the ingreients around when you need them! Have a blessed day!

      Reply

  18. blankBeverly says

    I love breakfast and finding new recipes is always great. This sounds so yummy. I must admit I have not been to an IHOP in years. Look what I have been missing.
    Thanks for sharing at Over The Moon party.
    Hugs,
    Bev

    Reply

    • blankMarilyn says

      Yes, those ingredient amounts are correct. The sauce, though, makes 1 cup. Which if you divide it makes 4 servings. I will clarify it. The plugin stripped that out so I will add it as a note! Thanks for pointing that out!

      Reply

    • blankMarilyn says

      IHOP must have the biggest breakfast menu I have ever seen. I swear they have over 30 omelette recipes alone! Thanks for commenting. Enjoy your week!

      Reply

  23. blankAmy says

    Thank you for hosting at Thursday Favorite Things link party. This IHOP Spinach and Mushroom omelette knock off looks fabulous. The hollandaise sauce puts it over the top. I’m anxious to try the recipe. Pinned and shared.

    Reply

  24. blankGentle Joy Homemaker says

    That looks good… and the hollandaise on top adds a special touch, though I have never had it. Great idea. 🙂

    Reply

  25. blankNikki Frank-Hamilton says

    I’ve never made hollandaise either, but this recipe looks so good, and you always give great directions. I’m pinning so we can try it, it would be a great weekend brunch or even ‘brinner’ lol!

    Reply

  26. blankMiz Helen says

    We just recently got a I Hop in one of the little towns about 25 miles from us, (it’s really a big deal in the country). This Omelette looks delicious, I will be looking for it on the menu. Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

    Reply

  33. blankCarla a.k.a Mrs. R says

    Marilyn, I love omelettes! I’ve never thought to top it with hollandaise sauce, which is another of my favs! Thanks for sharing with us at #SimplifyWednesdays. Yummed, Pinned, Tweeted, Shared

    Reply

    • blankMarilyn says

      I have had hollandaise on Eggs Benedict but I was reading so many ways to use the leftovers. Seems I never make anything in moderation!I always appreciate comments! Enjoy your week.

      Reply

    • blankMarilyn says

      Brunch and cheesecake! Those are mine. I am looking for a unique way to combine them. ???? Thanks Laurie for always leaving comments. Enjoy your week.

      Reply

  42. blankLinda says

    My kind of omelette. I love making fluffy omelettes. It is always fun to make them different. Thanks for sharing your version of omelettes at DI&DI. Gotta love Hollandaise sauce.

    Reply

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