Veggie Delight Omelette Recipe

Time25m

Serves2

Goat cheese-filled omelette with fresh spinach, tomatoes and sautéed mushrooms. Served with an English muffin and grits or fresh country potatoes.

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Ingredients

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1
Sauté the vegetables
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5 minutes until they are golden brown. Add fresh spinach and diced tomatoes, and cook until the spinach is wilted. Season with salt and pepper to taste.
2
Prepare the omelette
In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet over the sautéed vegetables. Cook on medium-low heat until the edges start to set.
3
Add goat cheese
Once the eggs have set a bit, sprinkle the goat cheese over one half of the omelette. Let it cook for an additional 2-3 minutes until the cheese begins to melt.
4
Fold and serve
Carefully fold the omelette in half and slide it onto a plate. Serve with an English muffin and a side of grits or fresh country potatoes.