How to Make an Omelet and Low-Carb Omelet with Mushrooms and Goat Cheese
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
thinly sliced green onions for garnish, optional
Directions
Heat olive oil in pan, then saute mushrooms in oil until softened and slightly browned, about 4 minutes. While the mushrooms are cooking, whisk eggs with milk and Spike seasoningCrumble and measure the goat cheese. Slice green onions for topping the omelet if you’re using them. Spray omelet pan with olive oil, Preheat pan about 30-45 seconds. Then pour in egg mixture and cook about 2-3 minutes. When eggs are starting to look set on the edges, use a rubber scraper to lift the edge of the omelet while you tip the pan and let the uncooked egg flow under the cooked part and get firm. When center of the omelet is mostly cooked, add the mushrooms and goat cheese, sprinkling evenly over the surface. Cook about 1-2 minutes more, or until the cheese is starting to melt and the eggs are nearly as firm as you like them. When omelet seems nearly done, use the rubber scraper to flip over one side, then the other side, and roll the omelet out onto plate. It will continue to cook for a minute, so take it off the heat when eggs are not quite done if you don’t like your eggs overcooked.