Mushroom, Tomato Goat Cheese Omelette Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Clean and slice the mushrooms. Halve the cherry tomatoes. Rinse the spinach leaves and set aside.

2. 2

   Sauté the Filling

   In a medium skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 3-4 minutes, until they are softened. Add halved cherry tomatoes and spinach, cooking until spinach is wilted, about 2 minutes. Season with salt and black pepper. Remove from heat.

3. 3

   Whisk the Eggs

   In a bowl, crack the eggs and whisk them until well combined. You can add a pinch of salt and pepper to the eggs for extra flavor.

4. 4

   Cook the Omelette

   In the same skillet, pour the whisked eggs over medium heat. Let them cook for about 1-2 minutes without stirring until the edges start to set.

5. 5

   Add the Filling

   Once the edges are set, carefully add the sautéed mushroom, tomato, and spinach mixture over one half of the omelette. Crumble the goat cheese on top of the filling.

6. 6

   Fold and Serve

   Using a spatula, gently fold the other half of the omelette over the filling. Cook for an additional minute or two until the cheese melts and the omelette is cooked through. Slide the omelette onto a plate, garnish with fresh basil, and serve warm.