Description
Indulge in this fluffy omelet filled with earthy mushrooms and creamy goat cheese, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1 cup fresh mushrooms, sliced (button or cremini)
- 2 oz goat cheese, crumbled
- 2 tbsp fresh herbs, chopped (chives or parsley)
- 1 tbsp butter
- Salt, to taste
- Pepper, to taste
Instructions
- 1. Prepare Your Ingredients: Wash and slice the mushrooms thinly. Chop the fresh herbs.
- 2. Beat the Eggs: In a bowl, crack open the eggs and whisk them until pale yellow. Season with a pinch of salt and pepper.
- 3. Sauté the Mushrooms: In a non-stick skillet over medium heat, melt the butter until bubbly. Add the sliced mushrooms and cook for about 5 minutes until browned and tender.
- 4. Cook the Omelet: Pour the beaten eggs over the sautéed mushrooms in the skillet. Let it sit undisturbed for about 2 minutes until it starts setting around the edges.
- 5. Add Goat Cheese: Sprinkle crumbled goat cheese evenly across half of the omelet. Once it begins to melt (after another minute), fold the other half over.
- 6. Serve It Up: Carefully slide your omelet onto a plate. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 omelet (approximately 200g)
- Calories: 300
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg
Keywords: - For added flavor, consider mixing in spinach or bell peppers. - You can swap goat cheese for feta cheese for a different taste. - To store leftovers, keep them in an airtight container in the fridge for up to three days.