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