Omelet with Mushrooms and Goat Cheese
This Omelet with Mushrooms and Goat Cheese is a delicious low-carb breakfast, and this post will show you all the steps for making a perfect omelet! And this tasty omelet is ready in about 15 minutes!
PIN Omelet with Mushrooms and Goat Cheese to try it later!
On the weekends I love to make omelets, and I first made this delicious and low-carb Omelet with Mushrooms and Goat Cheese years ago when my brother Rand had sent me a flip-over omelet pan (affiliate link). Using a pan like that certainly makes it easy to get a perfect omelet, and I used the pan for a few year before I decided it was easy enough to make an omelet without the special pan.
Then when I moved to the new house, the omelet pan didn’t make the cut, so recently when I decided this favorite recipe needed new photos, I enrolled my niece/cooking assistant Kara to help me capture the easy steps of making a perfect omelet. And I think we nailed it, so I decided to update this post with info about the steps for making an omelet, for those who don’t have a fancy omelet pan!
What Pan Did I Use for Making an Omelet?
It’s important to have a good non-stick pan if you’re going to be successful with omelet making! I used my favorite Green Pan (affiliate link), but any small size non-stick pan will work.
How to make an Omelet: Preparing the Ingredients:
- Wash mushrooms if needed and slice into thick slices.
- Heat the olive oil and saute the mushrooms until they’re starting to lightly browned.
- Whisk the milk or cream and Spike Seasoning (affiliate link) (or any all-purpose seasoning blend) into the eggs.
- Have the goat cheese crumbled and measured out so you can add it quickly when it’s time.
- Slice green onions for topping the omelet if you’re using them.
- When mushrooms are done, remove to a cutting board and rinse out the pan before you make the omelet. Even if you’re using a non-stick pan, give it a slight mist or brush of olive oil.
How to make an Omelet: Cooking the Omelet
- Preheat the pan for about 30-45 seconds before you add the eggs.
- When the pan feels hot when you hold your hand there, add the eggs and let them cook just until the edge is getting firm, about 2-3 minutes.
- Use this technique of lifting up the edge to check on how firm eggs are getting.
- Then use a rubber scraper to life the edge of the omelet in a few places while you tip the pan so the uncooked egg flows under the cooked part and gets firm. (Beautifully demonstrated by Kara!)
- When the bottom of the egg is firm but the center is still a bit soft, add mushrooms and goat cheese, sprinkling them evenly across the surface.
- When the omelet center is mostly cooked, add the sauteed mushrooms and the goat cheese and cook another 1-2 minutes to melt the cheese.
- 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.
Turning out a perfect omelet is pretty easy once you practice a bit; hope you will try it! Use Breakfast Recipes for more ideas like this one.
More Eggs with Goat Cheese:
Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese ~ Kalyn’s Kitchen
Goat Cheese Souffles ~ David Lebovitz
Crustless Breakfast Tarts with Mushrooms and Goat Cheese ~ Kalyn’s Kitchen
This Low-Carb Omelet with Mushrooms and Goat Cheese will hit all the right flavor notes when you want a special breakfast. Use milk, cream, or half and half for this recipe, whichever you prefer. Use any all-purpose seasoning that's good with eggs if you don't have Spike Seasoning (affiliate link). You may need a little more olive oil to spray your pan if you don't have a good non-stick pan. Crumble the goat cheese while it's still cold from the fridge. You can also use Feta Cheese, or any other type of creamy white cheese for this recipe. Recipe created by Kalyn. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Omelet with Mushrooms and Goat Cheese
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
1
Serving Size:
1
Amount Per Serving:
Calories: 489Total Fat: 37gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 588mgSodium: 864mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 32g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Omelet with Mushrooms and Goat Cheese is delicious for a special breakfast and this would make a good breakfast for any low-carb eating plan or for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
21 Comments on “Omelet with Mushrooms and Goat Cheese”
This is an informative post. Got a lot of info and details from here. Thank you for sharing this and looking forward to reading more of your posts.
health fitness food
Looks delicious 🙂 Are you using chestnut mushrooms?
Will, they are just brown Crimini mushrooms.
Looks like I need to stop by my friends' house to pick up some of their wonderful goat cheese. What a wonderful looking omelet! Mr. GFE is always skittish of goat cheese, but this recipe will get him with the mushrooms. 😉
Thanks, Kalyn.
Shirley
Shirley, how lucky to have a local source for goat chees! Hope you enjoy it.
I'd feel in heaven if I woke up to this omelet! Well, you make it look easy with the step by step pictures. And I will definitely try it for breakfast, lunch and even dinner! YUM!
Zerrin, we had fun working on those pictures. Hope you enjoy; I love this combination!
Ah, well, it's Monday morning, but I'm going to make an omelet today for Meatless Monday. Love the step-by-step photos (well done, Kara!).
Thanks Lydia; Kara did a great job at modeling the omelet techniques!
This grabbed my attention right away, partly because of the ingredients (you can't go wrong with goat cheese and mushrooms) and partly because of the photo. I am now thinking of making this for dinner sometime this week.
Thanks Dara! I hope you enjoy; Kara and I had fun trying to capture all the steps in photos.
I love your Blog and recipes Kalyn. This dish encompasses 3 of my favorite ingredients:mushrooms, chevre and eggs. I also love the gift from your brother Rand. What a nice treat to get in the mail. I am going to look into that link on the recipe page. Thanks again for this recipe. I've made it many times myself, after eating in a local Belgian restaurant here in California. I am going to try making it your way. It's always fun learning how to make recipes in other peoples style + techniques.
What a great idea to combine mushrooms and goat cheese!
-Elizabeth
oh that looks so delicious. i love omelets so will have to try this one out. maybe for dinner tonight? 🙂
I love a good, gooey cheesey omelet and this looks perfect to me. 🙂 Thanks for another great recipe – and man, can you take a great photo of food. (It makes me hungry visiting this blog. lol)
Christina
I love omelets with brown crust like that! No pale omelets!
Delicious!
And what a nice gift!
Paz
wow! beautiful pan!—loved your omelette too 🙂
Beautiful omelette Kalyn. I’ll make it this weekend for brunch. I notice you’re using Spike as a seasoning now. It’s good, isn’t it?
yum! that looks delicious!
Amazing what they invent!The omelette sounds and looks delicious, Kalyn, I’m putting it on my ‘must try’ list!