Mushroom Omelette
This mushroom omelette is filled with goat cheese and fresh herbs, and is a perfect way to feature wild or specialty mushrooms.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American, French
Diet: Gluten Free, Vegetarian
Servings: 1 person
Calories: 543kcal
- 4 ounces mushrooms, such as oyster, shiitake, crimini, or white button
- 1 ½ tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely diced
- 1 tablespoon diced chives, divided Or swap other fresh herbs, such as fresh thyme or parsley. For strongly flavored herbs (like rosemary), use about half the amount listed.
- 2 eggs
- 1 ounce whole milk
- ⅛ teaspoon sea salt
- 1 ounce goat cheese, flaked apart
Make the Omelette:
Whisk eggs together the eggs and milk.Return the omelette pan to just under medium heat. Add remaining butter, and let it melt. (Do not let the butter brown.)Pour eggs into pan, swirl eggs around pan to spread out the mixture, and then add salt and remaining herbs to the center of the mixture. DON'T TOUCH your omelette for about 2 minutes. Add the cheese and about ⅔ of the cooked mushrooms.Once the edges of the eggs start pulling away from the pan and appear crisp, use a plastic spatula to fold (or roll) the omelette together.Remove from heat immediately, even though the inside will still appear runny, because the inside will continue cooking from the heat of the surrounding egg.Top with remaining mushrooms (and more herbs if desired) and serve immediately.
Calories: 543kcal | Carbohydrates: 12g | Protein: 20g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 389mg | Sodium: 696mg | Potassium: 504mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1431IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 3mg