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A fluffy, savory omelet filled with earthy sautéed mushrooms and creamy, tangy goat cheese. This elegant yet simple breakfast is ready in under 20 minutes, perfect for a special brunch or a quick weekday meal.
Sauté the Filling
Prepare the Eggs
Cook the Omelets
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A fluffy, savory omelet filled with earthy sautéed mushrooms and creamy, tangy goat cheese. This elegant yet simple breakfast is ready in under 20 minutes, perfect for a special brunch or a quick weekday meal.
This american recipe takes 20 minutes to prepare and yields 2 servings. At 434.32 calories per serving with 27.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Garnish and Serve
Add a handful of fresh spinach or arugula to the mushrooms during the last minute of cooking until just wilted.
If you're not a fan of goat cheese, try using feta, Gruyère, or a creamy Boursin cheese instead.
Substitute chives with other fresh herbs like parsley, tarragon, or dill for a different flavor profile.
For a heartier meal, add some cooked, crumbled bacon or diced ham to the mushroom filling.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and maintaining healthy skin and hair.
Both eggs and mushrooms are good sources of B vitamins, including B12 and riboflavin, which are crucial for converting food into energy and supporting brain health.
Mushrooms contain selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Each omelet (one serving) contains approximately 430-450 calories, depending on the exact amount of butter and type of milk used. It's a satisfying and nutrient-dense meal.
Yes, it's a very healthy option. It's high in protein from the eggs, provides vitamins and minerals from the mushrooms and shallots, and offers healthy fats. The goat cheese is also often easier to digest than cow's milk cheese for some people.
The key is to use a good non-stick skillet and ensure it's properly heated before adding the eggs. Use enough butter to coat the entire surface, and keep the heat at a steady medium, not high.
Absolutely. Replace the butter with olive oil or a dairy-free butter alternative. Omit the milk or use a splash of water. For the cheese, you can use a dairy-free feta or cream cheese alternative, or simply omit it.
This omelet is very versatile. Finely diced bell peppers, onions, asparagus tips, or wilted spinach are all excellent additions. Sauté them along with the mushrooms.
Yes, the mushroom filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembling the omelets very quick.