Mushroom & Goat Cheese Omelet Recipe
roasted mushrooms, spinach & goat cheese- topped with pico de gallo & roasted red pepper aioli
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Ingredients
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Omelet and Toppings
Method
Preparation and Cooking
- 1
Roast the Mushrooms
Preheat the oven to 200°C (400°F). Toss the sliced mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until golden brown.
- 2
Sauté the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
- 3
Prepare the Omelet
In a bowl, whisk the eggs with a pinch of salt and pepper. In a non-stick skillet, pour in the egg mixture and cook over medium-low heat. As the edges set, gently lift them to allow uncooked eggs to flow underneath.
- 4
- 5
Fold and Serve
Carefully fold the omelet over the fillings and cook for another minute. Slide the omelet onto a plate and top with pico de gallo and a drizzle of roasted red pepper aioli.
