Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
Ingredients
- 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)
Instructions
- In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside.
- 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.
- 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).
- 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!
Notes
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.