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Sun-Dried Tomato, Mushroom and
Goat Cheese Omelette
Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
milk or water
3 to 4
1 1/2 teaspoons
oil, divided (or use the oil from jarred sun-dried tomatoes for added flavor)
fresh baby spinach
jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
1 to 2 tablespoons
goat cheese, crumbles
- 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.
- 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.
- Garnish with remaining mushrooms and an additional sprinkle of goat cheese.
Recipe adapted from: