It is no secret that my obsession with breakfast grows with each and every day. Pancakes and waffles and french toast, oh my…but my real love lies with eggs. I don’t know that I could ever give up eggs. We go throw them like water in this house, and I am totally not ashamed. What is so perfect about eggs is that you can pretty much do anything you want to them, and they are the perfect vessel for using up those almost overdue veggies gracing the drawer of your crisper. That’s just what I did. My goat’s cheese was one day away from “expiration,” and my mushrooms and avocado may have been a day past their prime. That’s ok though. This mushroom and goat’s cheese omelet was born because of it and it was just perfect.
After a morning run, I think I am one of the few people on the planet that needs to eat right away, and because I don’t normally eat anything before I run (I know it’s horrible), I am starving by the time it’s over. It’s so funny because Zach is the complete opposite. He can’t even stomach the sight of food after a run. The thing I gravitate towards most after a run is eggs. I don’t care how they are prepared. I don’t care what is in it. I just need eggs. Maybe subconsciously my body is telling me that I need protein, but honestly I just crave an egg for it’s deliciousness.
Omelets or Omelettes can be scary. I know this because I was always scared of making omelets. I think it’s because it does require the simplest of technique, but truthfully, they are so easy to make and require just a little bit of practice.
This goat’s cheese omelet recipe serves one, but it’s a blank canvas for you to put your own mark on. Put whatever you like inside and if you’re feeling extra crazy, pair this goat’s cheese omelet with a pilsner! Have a great day everyone! xo
- 1-2 tablespoons olive oil
- 3 ounces sliced mushrooms of choice
- salt and black pepper
- 3 eggs
- 1 cup baby spinach
- 2 tablespoons crumble goat's cheese
- 1/2 of a ripe avocado, diced
- chopped fresh parsley, garnish
- In a medium omelet pan or non-stick skillet, add the olive oil and heat over medium heat. Add the mushrooms and cook until brown and tender, about 5-6 minutes. Remove the mushrooms from heat and transfer to a bowl.
- Wipe the pan clean with a paper towel, and spray with a non-stick spray. Preheat the pan over medium heat.
- In a small bowl, whisk together the eggs and a dash of salt and black pepper. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate.
- On half of the omelet, layer the sautéed mushrooms, spinach, goat's cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.