Mushroom Omelet with Goat Cheese
Start your day with a delicious low-carb breakfast! Fluffy eggs, sauteed mushrooms, fresh spinach and creamy goat cheese perfectly combine in this Mushroom Omelet with Goat Cheese, With a breakfast like this, you will never think dieting is boring!
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.