We love omelets at our house because they are good for breakfast, lunch and dinner. This omelet combination of savory sauteed mushroom with tangy, creamy goat cheese is a winner any time of day. It is simple to make and delicious to boot!
Ingredients
3 eggs
2 Tbsp. half and half or heavy cream
Salt and pepper to taste
1/2 tsp. dried oregano
1 Portobello mushroom, chopped
2 Tbsp. butter
1 large shallot, chopped fine
2 Tbsp. chives, chopped fine
1 small handful of fresh spinach
2 oz. log of goat cheese, crumbled
Instructions
In a bowl, combine the eggs, half-and-half or cream, oregano, salt and pepper. Whisk until fluffy.
In a pan, saute the mushroom and shallot in butter until the moisture has evaporated.
Pour the egg mixture into the pan and allow it to set on the bottom.
Top with some of the mushroom mixture.
Top with the spinach and cover with a lid to wilt. Top with some crumbled goat cheese. Cook until the eggs are completely set on the top side.
Fold each side of the omelet towards the middle and cook for a few more minutes. Carefully, flip the omelet to the other side and allow it to brown. I am not a graceful flipper, so I am amazed when my flipping technique works.
To serve, garnish with two whole fresh chives for a pretty presentation.
If you like this recipe, you may also like the following recipes:
Spinach and Egg Cups with Hollandaise Sauce
Mushroom Omelet with Goat Cheese
Equipment
- Measuring spoons
- 1 knife
- 1 medium bowl
- 1 whisk
- 1 frying pan
- 1 spatula
Ingredients
- 3 eggs
- 2 Tbsp. half and half or heavy cream
- Salt and pepper to taste
- 1/2 tsp. dried oregano
- 1 Portobello mushroom chopped
- 2 Tbsp. butter
- 1 large shallot chopped fine
- 2 Tbsp. chives chopped fine
- 1 small handful of fresh spinach
- 2 oz. log of goat cheese crumbled
Instructions
- In a bowl, combine the eggs, half-and-half or cream, oregano, salt and pepper.
- Whisk until fluffy.
- In a pan, saute the mushroom, shallot and chives in butter until the moisture has evaporated.
- Pour the egg mixture into the pan and allow it to set on the bottom.
- Top the eggs with the mushroom mixture.
- Top with the spinach and cover with a lid to allow the spinach to wilt.
- Top with some crumbled goat cheese and cook until the eggs are completely set.
- Fold each side of the omelet towards the middle and cook for a few more minutes.
- Carefully flip the omelet to the other side and allow it to brown.
- Garnish with two whole fresh chives for a pretty presentation.
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