Mushroom & Goat Cheese Omelette with Spinach Recipe
Indulge in the exquisite flavors of a Mushroom & Goat Cheese Omelette with Spinach, a delightful dish that perfectly marries the earthiness of sautéed mushrooms with the creamy tang of goat cheese, all enveloped in a fluffy omelette. This recipe, which takes just 30 minutes from start to finish, is perfect for a satisfying breakfast or a light brunch, showcasing the beauty of continental cuisine in the comfort of your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Milk | 1/4 cup |
| Button Mushrooms (quartered) | 100 grams |
| Dried Oregano | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Salt | To taste |
| Spinach Leaves (torn) | 4 |
| Goat Cheese | 50 grams |
| Butter | 1 tablespoon |
| Sunflower Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sugar | 1 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 1
Instructions
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Prepare the Egg Mixture: Begin by cracking the whole eggs into a medium-sized mixing bowl. Pour in the milk and add a pinch of salt. Using a whisk, beat the mixture vigorously until the ingredients are fully combined and the mixture is slightly frothy, ensuring a light and airy omelette.
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Sauté the Mushrooms: Heat a flat skillet over medium heat and add a splash of sunflower oil. Once the oil is hot, toss in the quartered button mushrooms. Sauté the mushrooms, stirring occasionally, until they have released their moisture and turned golden brown. Season with a sprinkle of salt. This process will enhance the natural flavors of the mushrooms.
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Add Seasonings: Once the mushrooms are cooked, sprinkle in the dried oregano and black pepper powder. Mix well to ensure the mushrooms are evenly coated with the seasonings. After a minute, transfer the sautéed mushrooms to a bowl and set aside.
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Cook the Omelette: In the same skillet, reduce the heat slightly and add the tablespoon of butter, allowing it to melt and coat the bottom of the pan. Gently pour in the whisked egg mixture. Allow the eggs to cook undisturbed for about 5 minutes or until the edges begin to set.
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Add the Filling: When the eggs are mostly set but still slightly runny on top, add the sautéed mushrooms, torn spinach leaves, and crumbled goat cheese to one half of the omelette.
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Fold and Serve: Carefully fold the other half of the omelette over the filling. Let it cook for an additional minute to allow the cheese to melt and the spinach to wilt slightly. Slide the omelette onto a plate and serve warm, allowing the delicious flavors to meld together.
Serving Suggestions
This Mushroom & Goat Cheese Omelette pairs beautifully with a Zucchini Pancake Recipe with Tomato Salsa and a Quick Strawberry Yogurt Smoothie, creating a well-rounded breakfast that will impress your guests or provide a nourishing start to your day. Enjoy your culinary creation and savor each delightful bite!
Conclusion
By preparing this Mushroom & Goat Cheese Omelette with Spinach, you are not only treating yourself to a delicious meal but also embracing the joy of cooking and the love that goes into each recipe. Ideal for a variety of occasions, this dish embodies the essence of a world breakfast while satisfying the palate with wholesome, fresh ingredients. Whether for a quiet morning at home or a festive brunch gathering, this omelette is sure to please. Enjoy!
