Omelet with Mushrooms and Goat Cheese

An omelet can be an easy, delicious, and filling meal that doesn’t have to be limited to breakfast, but any time of day. The best part is that most of us have eggs on hand, then you can use up leftovers or any vegetables, meats or cheeses that you might have around as the filling.

An omelet can be a bit tricky to cook when you first attempt it. You want to be sure that you have all the fillings ready to go before you put the eggs in the pan. They cook very quickly and require your full attention. If you wait too long, you’ll end up with overcooked or burnt eggs.

So if you want to add any vegetables to your omelet, start by sauteing them first, in a little butter or oil. In the photo below, I was making a double batch of filling, so I used a bigger pan.

Once the vegetables were browned and tender, I moved them to a plate. Then I added the beaten eggs to the smaller omelet pan.

You want to wait just a few seconds for them to start cooking. Then take your wooden spoon and start pushing them in from the edges, while at the same time tilting the pan so the liquid in the center moves to the outside.

Once the eggs are almost cooked, lower the heat and add little bits of the goat cheese evenly over the surface.

Next, pour the mushroom and onion mixture over one half of the omelet.

Then take your spoon and loosen the eggs all the way around the pan, to make sure the omelet is ready to slide out easily.

Tip your pan so the omelet slides onto a plate, starting with the side containing the mushrooms. As soon as it hits the plate, use the pan to fold over the second half, then press the top down slightly with your spoon.

Omelet with Mushrooms and Goat Cheese

Servings:  1

  • 2 tablespoons organic butter, divided
  • 4 ounces white button mushrooms, sliced
  • 1/4 medium yellow onion, peeled and thinly sliced
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 large organic eggs
  • 1 tablespoon organic cream or half and half
  • A pinch of salt and pepper
  • 1 ounce goat cheese


In a small skillet, melt 1 tablespoon butter over medium heat and add the first 7 ingredients.  Saute for several minutes until mushrooms and onions are soft and beginning to brown.  Remove from the pan onto a plate.

In a small bowl, beat 2 eggs with cream and a pinch of salt and pepper.   Add the remaining tablespoon of butter to the pan, when it’s melted, then pour in the eggs.  Wait a few seconds until they begin to set, then start pushing them in from the sides with a wooden spoon, while tipping the pan, so that the uncooked eggs in the middle move to the outer edges. 

When the surface no longer has big puddles of uncooked eggs, lower the heat and add dollops of goat cheese all around, then spoon the mushroom mixture over one half of the eggs.  Loosen the omelet from all sides of the pan with the spoon, and tip the pan sideways to slide the omelet onto a plate, mushroom side first.  Use the pan to fold the omelet in half as you release it.

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