How to Make an Omelet and Low-Carb Omelet with Mushrooms and Goat Cheese

Ingredients

• 3 eggs
• 2 tsp. half and half or milk
• Spike seasoning to taste
• 3 oz mushrooms washed and cut into thick slices
• 1 tsp. olive oil for mushrooms, plus a little more to spray or brush on pan if needed
• 1-2 oz goat cheese, crumbled, or use feta
• Thinly sliced green onions for garnish, optional

Directions

1. Warm the olive oil in a pan, add the mushrooms, and cook them until they have softened and picked up a little color, about 4 minutes.
2. As the mushrooms cook, whisk together the eggs, milk, and Spike seasoning.
3. Crumble the goat cheese and measure it out.
4. If you’re adding green onions on top, slice them thinly now.
5. Coat the omelet pan with olive oil spray or brush on a little oil if needed.
6. Set the pan over the heat and let it warm for about 30-45 seconds.
7. Pour in the egg mixture and cook for about 2-3 minutes.
8. Once the outside of the eggs begins to set, slide a rubber scraper under the edge and gently lift it while tilting the pan, letting the loose egg run underneath so it can cook.
9. When the middle is mostly cooked through, scatter the mushrooms and goat cheese evenly across the eggs.
10. Continue cooking for about 1-2 minutes more, just until the goat cheese begins to soften and the eggs are almost as set as you want them.
11. When the omelet is close to finished, use the rubber scraper to fold one side over, then the other, and slide the omelet onto a plate.
12. The eggs will keep cooking briefly after they leave the pan, so pull the omelet from the heat while they’re still a touch underdone if you prefer them soft.