Roasted Mushroom Omelet with Avocado Poblano Cream Sauce

The combination of flavors here is divine! Make the sauce ahead of time and use on eggs, burgers or even a salad.⁣

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Roasted Mushroom Omelet with Avocado Poblano Cream Sauce

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free, High Protein, Under 30 Minutes
Servings: 2 servings
Author: Denise


Avocado Poblano Cream Sauce:⁣

  • 3 poblano peppers⁣
  • Olive oil⁣
  • 1/2 yellow onion⁣
  • 2 cloves garlic⁣
  • 1/2 tsp kosher salt ⁣
  • 1/4 tsp black pepper ⁣
  • 2 Tbsp lime juice⁣
  • 1 avocado pit removed ⁣
  • 8 oz sour cream add more if too spicy⁣


  • 1-2 Tbsp olive oil⁣
  • 4 garlic cloves minced⁣
  • 1/2 yellow onion diced ⁣
  • 8 oz mushrooms stems removed and sliced (we like baby bellas)⁣
  • 1 tsp kosher salt divided⁣
  • 1/2 tsp black pepper divided ⁣
  • 4 eggs⁣
  • 2 Tbsp milk⁣
  • 1 tsp dried basil ⁣
  • 2 oz goat cheese divided ⁣


  • Lay poblano peppers on a cookie sheet. Drizzle with olive oil. Broil on top rack of oven for 3 minutes per side. Watch closely and turn frequently. You want them nice and charred but not on fire!⁣
  • Remove peppers from oven and place in large bowl. Cover tightly with plastic wrap and let sit 10 minutes. When done, peel the outer layer of skin off. Remove stem and majority of seeds. Add roasted poblanos to food processor. Add next 7 ingredients, onion through sour cream. Process for 2-4 minutes or until smooth consistency is reached. Set aside or refrigerate until ready to use.⁣
  • Heat a nonstick skillet over medium heat. Add olive oil and onions. Cook 3-4 minutes. Add garlic, mushrooms, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix well. Cook 6-8 minutes or until mushrooms are golden brown and evenly roasted.⁣
  • While mushrooms are cooking, make omelet. Whisk together eggs, milk, basil, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper in small bowl. ⁣
  • Heat a medium nonstick skillet over medium heat. Spray skillet with cooking spray. Add half of egg mixture to skillet. Loosen edges frequently with spatula. After 4-5 minutes and eggs are set, turn heat off. Add half of mushroom mixture to one side of omelet. Sprinkle half of cheese over top. Fold omelet over and gently release from pan. Plate and top with 1-2 Tbsp Avocado Poblano Cream Sauce. Repeat with remaining egg mixture to make second omelet.
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