Mushroom Goat Cheese Omelet with Suji Toast

Instructions

1. 1

   Sauté the Filling

   • Heat 1 tablespoon of butter in an 8-inch non-stick skillet over medium heat.
   • Add the finely chopped shallot and cook until softened and translucent, about 2-3 minutes.
   • Add the sliced mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 5-7 minutes.
   • Season the mushroom mixture with a pinch of salt and pepper. Remove from the skillet, place in a bowl, and set aside.
2. 2

   Prepare the Eggs

   • In a medium bowl, crack all 6 eggs. Add the milk (if using), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
   • Whisk vigorously with a fork or whisk until the mixture is pale, frothy, and uniform in color, about 1 minute. This incorporates air for a fluffier omelet.
3. 3

   Cook the Omelets

   • Wipe the skillet clean and return to medium heat. Add 1/2 tablespoon of butter and swirl to coat the bottom of the pan.
   • Pour half of the whisked egg mixture (about 3 eggs worth) into the hot skillet. Let it cook undisturbed for 30-45 seconds until the edges begin to set.
   • Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process for about 1-2 minutes, until the top is mostly set but still slightly moist.
   • Spoon half of the mushroom filling and half of the crumbled goat cheese over one side of the omelet.
   • Carefully fold the other half of the omelet over the filling. Let it cook for another 30 seconds to allow the cheese to melt.
   • Slide the finished omelet onto a plate. Repeat the process with the remaining butter, egg mixture, and filling to make the second omelet.
4. 4

   Garnish and Serve

   • Sprinkle the freshly chopped chives over both omelets.
   • Serve immediately while warm.