The Pioneer Woman Tasty Kitchen
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Mushroom, Goat Cheese, and Spinach Omelet

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Prep:

Cook:

Level: Easy

System:

1

Description

Tangy goat cheese infuses fresh spinach and rich mushrooms with bold, creamy flavor in this easy gluten-free breakfast recipe.

Ingredients

  • 2  Eggs, Beaten
  • ¼ cups Mushrooms, Sliced
  • ¼  Small Yellow Onion, Chopped
  • 1 clove Garlic, Minced
  • Chopped Parsley Leaves, As Needed For Filling And Garnish (optional)
  • 1 teaspoon Fresh Rosemary, Minced
  • 1 teaspoon Fresh Thyme, Minced
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Garlic And Herb Goat Cheese
  • ⅛ cups Baby Spinach Leaves
  • Salt And Pepper, to taste

Preparation

Beat eggs well, then pour into a nonstick skillet. Heat over medium-high heat for 3–5 minutes, lifting the edges with a spatula to ensure even cooking.

In another skillet, combine mushrooms, onions, garlic, parsley, rosemary, and thyme in a skillet drizzled with olive oil. Saute 5–7 minutes, then stir in goat cheese until ingredients are coated. Season to taste with salt and pepper. Heat a few more minutes and set aside.

Place baby spinach leaves in the omelette, then top with 3/4 of the mushroom and goat cheese mixture. Fold in half. Top omelette with remaining mushroom mixture and garnish with fresh parsley.

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