September 29, 2013

Sun-Dried Tomato, Mushroom and Goat Cheese Omelette

On the Menu Today~
Sun-Dried Tomato, Mushroom and
Goat Cheese Omelette

Sun-Dried Tomato, Mushroom and Goat Cheese Omelette

  • 2 eggs
  • 1 egg white
  • splash of milk or water
  • black pepper, to taste
  • 3 to 4 mushrooms, sliced
  • sea salt, to taste
  • 1 1/2 teaspoons oil, divided (or use the oil from jarred sun-dried tomatoes for added flavor)
  • 1 handful fresh baby spinach
  • 2 tablespoons jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
  • 1 to 2 tablespoons goat cheese, crumbles
Cooking Directions
  1. In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside. In medium skillet, add 1 teaspoon oil over medium heat. Add mushrooms, spinach with sea salt and saute' until golden brown. (about 5 minutes or so) Stirring occasionally. Remove from pan and cover to keep warm. Add remaining 1/2 teaspoon oil to pan and swirl to coat.
  2. Whisk eggs again briefly before adding to the pan. Pour in eggs and swirl around pan to coat evenly. Cover and let cook for 2 minutes then sprinkle or lightly spray with a couple drops of water, this helps moisten the omelette. Cover again and cook until almost set and cooked through (2 to 3 minutes) Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette. Fold over and gently slide onto plate. Fold over the other h half on top of the filling.
  3. Garnish with remaining mushrooms and an additional sprinkle of goat cheese.

OmeletteEgg, Cheese, Mushroom, Tomato, Spinach

Recipe adapted from:
Natural Noshing
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