Sun-Dried Tomato, Mushroom and Goat Cheese Omelette

The perfect breakfast, lunch, dinner, late-night dinner or mid-night snack:)

Course Breakfast, Dinner, Eggs, Lunch

Cuisine All-American, French

Keyword eggs, goat cheese, mushrooms, spinach, sun-dried tomatoes

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 173kcal

Author Lynn / Turnips 2 Tangerines

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 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

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. 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 half on top of the filling. Garnish with remaining mushrooms and an additional sprinkle of goat cheese.