Portabella Goat Cheese Omelette
–1 TBSP olive oil
–1/2 small onion, diced
–garlic, minced
–1 portabella mushroom cap, washed and sliced into 1″ long x 1/4″ wide pieces
–1 oz. goat cheese
–cooking spray
–4 eggsHeat a skillet over medium heat. When the pan is warm add the olive oil and coat the pan. Sauté the onion and garlic for a few minutes, stirring regularly. Add the mushrooms and sauté for several minutes, stirring regularly, until they begin to soften and cook down. Using a fork, scrape off the goat cheese log into the pan. This will give you small crumbles that will melt and coat the veggies nicely. Stir to combine and remove the filling to a small plate.
Wipe out the frying pan with a paper towel, working quickly so as not to burn yourself. You don’t need to get all the sticky bits off, just wipe it out well enough to give yourself a clean-ish cooking surface. Spray the skillet with cooking spray and return it to the hot burner. Use a small skillet if you wish to make two omelettes instead of one to share…
Crack the eggs into a bowl and whisk together using a fork [I don’t use milk but some people like to add a little cream]. Still whisking, pour the eggs into the frying pan. The eggs will spread out to make a nice circle inside the pan. Cook for 2 minutes or until the bottom of the egg pancake is solid but the top is still liquid. Add the filling to the center or one side of the pancake. Using a flat spatula, carefully close the omelette by flipping the empty side of the pancake onto the full side to cover the contents, creating a half-moon shape.
Wait 90 seconds before attempting to flip the entire omelette over (though you might not need to as the eggs were mostly cooked before you squished it all together).
Dammit Jim, I’m a cook, not a doctor…
Time: 15 minutes
Serves: 2
Calories: 313 per serving
