A healthy, fast and delicious omelet to start your day or an easy, midday meal. No mushrooms on hand? Swap out your favorite vegetables and modify as needed!
Roasted Mushroom and Goat Cheese Omelet
Servings: 2 servings
- Olive oil
- 1/2 yellow onion diced
- 4 garlic cloves minced
- 8 oz mushrooms stems removed and sliced (we like baby bellas)
- 4 eggs
- 2 Tbsp milk
- 1 tsp dried basil
- 2 oz goat cheese divided
- Kosher salt
- Black pepper
- Heat a medium skillet over medium heat and coat bottom of skillet with 1-2 tablespoons olive oil. Add onions and cook 3-4 minutes, stirring frequently. Add garlic, mushrooms, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss into onions and cook 6-8 minutes or until mushrooms are golden brown.
- While mushrooms are cooking, prepare eggs. In a medium bowl, whisk together eggs, milk, basil, remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat a small nonstick skillet over medium heat and spray with cooking spray. Add half of egg mixture to skillet and let eggs cook in an even layer, loosening edges frequently with a spatula, for 2-4 minutes. When eggs are set but still slightly wet in the middle, remove from heat. Add half of mushroom mixture and half of goat cheese to one side of omelet and fold omelet over. With the help of your spatula, gently release omelet from pan and onto serving plate. Repeat to make second omelet and serve immediately with Avocado Poblano Cream Sauce (recipe on website).