Sun-Dried Tomato, Mushroom and Goat Cheese Omelette

Time flies, I can’t believe the end of September is upon us! Weeks have flown by and I have started several posts without finishing them (yes, you can slap my hand for me).

Fall baking has begun at my place (recipes to come)….along with my craving for all things goat cheese.

Let’s just say the combination of goat cheese and sun-dried tomatoes is a serious weakness of mine. I’m not sure why I hadn’t discovered this luscious combo in my earlier years…unless my palate wasn’t quite refined enough to appreciate the flavor explosion those two ingredients create when paired together.

Sprinkled on salads, smeared on crackers, served on/inside/alongside chicken and cooked with omelettes, goat cheese and sun-dried tomatoes may go together as well as…dare I say…chocolate and peanut butter? OK, I won’t stretch my luck for those of you who aren’t yet convinced on goat cheese, but the pairing has definitely won over this foodie!

Nothing fussy or complicated here, this simple omelette allows the ingredients to really shine.  I’ve been making variations of this recipe for a couple years now, yet I wonder why I’ve never posted it? Snapping photos of breakfast early in the morning could be the culprit, especially when this single-serving meal gets cold quickly and I like to chow down when I wake up 🙂

Sun-Dried Tomato, Mushroom and Goat Cheese Omelette


2 eggs
1 egg white
splash of milk or water
black pepper to taste
3-4 mushrooms, sliced
sea salt to taste
1 1/2 tsp oil, divided (I used the oil from jarred sun-dried tomatoes for more flavor)
1 handful baby spinach (or your favorite leafy green)
2 Tbsp jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
1-2 Tbsp goat cheese crumbles (omit for dairy free, but may need to add salt and/or spices for flavoring)


1. In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside.
2. In a medium skillet, add 1 tsp oil over medium heat. Add mushrooms, sprinkle with sea salt and saute until golden brown (about 5 minutes or so), stirring occasionally. Remove from pan and cover to keep warm.
3. Add remaining 1/2 oil to pan and swirl to coat. Whisk eggs again briefly before adding to pan. Pour 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!) and cover again and cook until almost set and cooked through (another 2-3 minutes).
4. Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette and fold over and gently side onto a plate. Fold over the other side on top of the filling, garnish with remaining mushrooms and an additional sprinkle of goat cheese if desired. Enjoy immediately!

Note: If you want your spinach more wilted, add them to the pan after you saute the mushrooms for a minute or so and cover to keep warm before adding to filling.


Blueberry Walnut Scones aka Scookies (Grain-Free)

Scones take me back to my college years. That’s where I discovered my real love for scones…and my serious addiction to those buttery bites of bliss. My college dorm had a cafeteria (no, no it was decent one) that made fantastic scones. My hall mate and good friend Joanna and I used to hoard them every time fresh batches were set out…and I wonder why that “freshman 15” was so easily gained? Ha!

Oh my, these scones were oh-so-buttery with a slight crumb and sweetness that hit the spot. I deemed them “Scookies” since they are almost like a cookie inside, I almost squealed when I bit into one. The walnuts added a delightful nuttiness and the juicy blueberries burst with a sweetness that I love.

I could have eaten a whole pan of these scones for breakfast this morning and let the freshman college girl come out again…

But I was “semi-good” and only ate 2 three. Okay, so I am still practicing restraint 🙂 I must say these grain-free treats are quite filling from the almond flour and walnuts!

Blueberry Walnut Scones aka Scookies (Grain-free) (Adapted from Health, Home & Happiness)


2 cups almond flour (not almond meal)
4 Tbsp granulated sweetener (coconut palm sugar, xylitol, etc)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp pure stevia extract  or to taste (can omit for less sweet scone)
1 egg, whisked
4 Tbsp coconut oil. butter, ghee or earth balance, melted
2 Tbsp almond or coconut milk
1 tsp pure vanilla extract
1/4 – 1/2 tsp almond extract
1/4 cup chopped walnuts (other nut or seed can be subbed)
1/2 cup blueberries (fresh or frozen, if using frozen do not thaw)


1. Preheat oven to 350F.
2. In a medium mixing bowl, combine dry ingredients and whisk well to combine.
3. In a small bowl, combine wet ingredients (egg through extracts) until mixed well. Add to the dry ingredients and mix until dough is formed.
4. Fold in walnuts and stir well.
5. Line a baking with parchment paper and add ball of dough on top. Flatten into a even circle about a 1/2 inch thick. Cut into 8 triangles and move apart carefully on baking sheet to allow for spreading when baking.
6. Press blueberries into the tops of each of the triangles and bake for 15-17 minutes until golden brown and cooked through. Let cool and enjoy (will harden as they cool)!