Omelet with Mushrooms and Goat Cheese
This Omelet with Mushrooms and Goat Cheese is a quick, delicious way to kickstart your day!
Servings: 2 servings
Ingredients
- 3 large eggs
- 2 teaspoons half and half
- to taste Spike seasoning
- 3 ounces mushrooms washed and cut into thick slices
- 2 teaspoons olive oil for cooking mushrooms
- 2 ounces goat cheese crumbled
- Thinly sliced green onions optional, for garnish
Instructions
- Start by washing the mushrooms and cutting them into thick slices. Set them aside. Crumble the goat cheese and slice the green onions if you’re using them for garnish.
- In a non-stick skillet, heat 2 teaspoons of olive oil over medium heat. Once hot, add the sliced mushrooms. Sauté for about 4-5 minutes, or until they are golden brown and tender. Season with Spike seasoning to taste, then remove the mushrooms from the skillet and set them aside.
- In a mixing bowl, crack the 3 eggs and add 2 teaspoons of half and half. Use a whisk or fork to beat the mixture until it’s well combined and slightly frothy. Season with a pinch of Spike seasoning for extra flavor.
- In the same skillet, reduce the heat to low and pour in the egg mixture. Let it cook undisturbed for a minute or two, allowing the edges to set. As the eggs begin to firm up, gently lift the edges with a spatula, letting any uncooked egg flow to the edges.
- Once the top of the omelet is still slightly runny but mostly set, evenly distribute the sautéed mushrooms and crumbled goat cheese over half of the omelet.
- Carefully fold the omelet in half using the spatula to cover the filling. Let it cook for an additional minute to warm the filling through. Slide the omelet onto a plate and garnish with thinly sliced green onions if desired.
Equipment
- Non-stick Skillet
- Whisk or fork
- Spatula
- Cutting Board
- Knife
Notes
- For added nutrition, include spinach, bell peppers, or tomatoes.
- Fresh herbs like parsley or basil can enhance flavor.
- Try substituting goat cheese with feta or cheddar.