Mushroom Goat Cheese Omelet

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Crack 3 eggs into a mixing bowl. Add a pinch of salt and a pinch of black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is uniform and slightly frothy.

   TIPWhisk well — incorporating air now makes the omelet lighter.
2. 2
   saute · ~5 min

   Saute the mushrooms.

   1.Melt 1 teaspoon butter in an 8-inch nonstick skillet over medium heat.

   2.Add sliced mushrooms and saute until they release their moisture and turn golden brown (4-5 min).

   3.Transfer mushrooms to a small bowl and wipe the skillet clean.

   TIPDon't crowd the pan — mushrooms should sear, not steam.
3. 3
   fry · ~3 min

   Cook the omelet base.

   1.Return the skillet to medium-low heat and melt the remaining 1 teaspoon butter.

   2.Pour the whisked eggs into the skillet, tilting the pan so they spread evenly.

   3.Let the eggs cook undisturbed until the edges are set but the center is still slightly wet (2-3 min).

   TIPMedium-low heat prevents the bottom from browning too fast before the top sets.
4. 4
   assemble · ~2 min

   Fill and fold the omelet.

   1.Scatter the sauteed mushrooms evenly over one half of the omelet.

   2.Crumble the goat cheese on top of the mushrooms.

   3.Carefully fold the other half of the omelet over the filling using a spatula.

   4.Cook for 1 more minute until the cheese begins to soften.

   TIPFold gently — goat cheese can be crumbly; a wide spatula helps.
5. 5
   garnish

   Garnish with chives and serve immediately.

   Slide the omelet onto a warm plate, sprinkle with fresh chives, and serve at once while hot and creamy.

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