Omelet with Mushrooms and Goat Cheese
The ultimate breakfast combination! Enjoy the creamy texture of goat cheese paired with earthy mushrooms in this Omelet with Mushrooms and Goat Cheese. Quick to make and packed with flavor, it's perfect for any time of day. Try it tonight!
Equipment
- Chef's Knife
- Frying Pan
- Whisk
- Mixing Bowl
Ingredients
- 3 Eggs
- 2 tsp. Half and half
- to taste Spike seasoning
- 3 oz. Mushrooms washed and cut into thick slices
- 2 tsp. Olive oil for cooking mushrooms
- 2 oz. Goat cheese crumbled
- to taste Green onions thinly sliced for garnish, optional
Instructions
- Heat olive oil in a pan over medium heat.
- Add mushrooms to the pan and cook until softened and slightly browned, about 4 minutes.
- Whisk eggs with half and half and Spike seasoning in a bowl.
- Spray omelet pan with olive oil.
- Pour in egg mixture and cook about 2-3 minutes until edges begin to set.
- Use a rubber scraper to lift the edge while tilting the pan to let uncooked egg flow underneath.
- When center is mostly cooked, add mushrooms and goat cheese.
- Cook about 1-2 minutes more until cheese is melting and eggs are firm.
- Use the rubber scraper to fold the omelet and slide onto a plate.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Tip 2: You can freeze cooked omelets wrapped in plastic wrap for up to 1 month.
- Tip 3: Serve with a side of mixed greens or toast for a complete meal.
- Tip 4: Try making this in an oven-safe skillet for a baked version.
- Tip 5: Feel free to swap mushrooms for other vegetables like bell peppers or spinach.