Mushroom & Goat Cheese Omelette Recipe

caramelize onions

Heat a large nonstick or stainless skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Add the 1/2 cup thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, 12–15 minutes until the onions are deep golden and softened, lowering heat if they start to brown too quickly.

Add mushrooms to skillet with onions. Increase heat to medium. Cook mushrooms, stirring occasionally, until they release moisture and begin to brown, about 6–8 minutes. Add 1 teaspoon minced garlic and 1 teaspoon fresh thyme leaves, cook 30–45 seconds until fragrant. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt (reserve remaining salt for potatoes/eggs). Remove half of the mushroom-onion mixture and set aside for omelette filling; keep remaining portion in skillet for breakfast potatoes if desired.

Wilt spinach: return skillet to medium-low heat, add the 1 cup packed spinach to the reserved mushroom-onion mixture and stir until just wilted, about 1–2 minutes. Remove from heat and stir in diced tomatoes. Taste and adjust seasoning.

Par-cook potatoes: If you want a faster and crispier result, microwave diced potatoes in a covered bowl with a tablespoon of water for 3–4 minutes until slightly tender but not fully cooked. Drain any excess moisture.

Heat a separate skillet over medium-high heat and add 1 tablespoon olive oil. Add 1/4 cup diced yellow onion and the par-cooked or raw diced potatoes. Spread in an even layer and let cook undisturbed 4–5 minutes to develop a crust. Stir and continue to cook 8–10 minutes, stirring occasionally, until potatoes are golden and tender.

Season potatoes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Stir in chopped parsley if using. Keep warm while you make the omelette.

Whisk eggs: In a bowl, crack 3 large eggs. Add 2 tablespoons whole milk, 1/4 teaspoon salt (use remaining), and a pinch of black pepper. Whisk vigorously until uniform and slightly frothy, about 20–30 seconds.

Preheat a nonstick omelette pan or 8–10-inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan.

Pour the beaten eggs into the pan and let them sit undisturbed for about 10–15 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until the eggs are mostly set but still moist on top, about 1–2 minutes.

Add filling: Spoon the reserved mushroom, caramelized onion, wilted spinach and tomato mixture across one half of the omelette. Crumble 3 ounces goat cheese evenly over the filling.

Fold and finish: Using the spatula, fold the empty half of the omelette over the filling. Let cook another 30–60 seconds to warm the filling and slightly melt the goat cheese. For a creamier center, remove the pan from heat and let rest 30 seconds before plating.

Slide the omelette onto a plate, garnish with chopped chives, and serve immediately with the breakfast potatoes on the side.