Sunday-Morning Omelet with Mushrooms and Goat Cheese (and How to Make an Omelet)

This Sunday-Morning Omelet with Mushrooms and Goat Cheese will hit the right flavor notes when you want a special breakfast, and this recipe shows you all the steps for How to Make an Omelet! And this tasty omelet is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Friendly!

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On the weekends I love to make omelets, like this delicious Sunday-Morning Omelet with Mushrooms and Goat Cheese that I first made back in 2006 when my brother Rand had sent me a flip-over omelet pan. 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 absolutely must have new photos, I enrolled my niece/cooking assistant Kara to help me capture the easy steps of making a perfect omelet.

It’s important to have a good non-stick pan if you’re going to make an omelet like this. I used my favorite Green Pan, but any small size non-stick pan will work. Of course this recipe is perfect for Meatless Monday, and I’d happily eat this any time of day, not just in the morning.

Sunday-Morning Omelet with Mushrooms and Goat Cheese was updated with better photos and better instructions, June 2015.

You’ll need to saute the mushrooms first and then rinse out the pan before you make the omelet. Have the goat cheese measured out and if you think your pan might need some help in the non-stick department, give it a mist of olive oil.

Whisk the milk and Spike Seasoning (or any all-purpose seasoning blend) into the eggs while you heat the pan.  When the pan feels hot when you hold your hands there, add the eggs and let them cook just until the edge is getting firm, about 2-3 minutes.  (See Kara lifting up the edge to check in the third photo.) 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.  (See that in the fourth photo, beautifully demonstrated by Kara!)

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.  Then carefully flip over one side and then the other side to make a folded omelet.  That’s all there is to it; enjoy!

Turning out a perfect omelet is pretty easy once you practice a bit; hope you will try it!

More Delicious Eggs Dishes with Goat Cheese:

Low-Carb 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

Print Recipe

Sunday-Morning Omelet with Mushrooms and Goat Cheese

Yield: 1 generous serving or 2 smaller servings

Total Time: 13-15 minutes

Prep Time: 5 minutes

Cook Time: 8-10 minutes

This Sunday-Morning Omelet with Mushrooms and Goat Cheese will hit the right flavor notes when you want a special breakfast.

Ingredients:

• 3 eggs
• 2 tsp. half and half or milk
• Spike seasoning to taste
• 3 oz sliced mushrooms
• 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. Heat olive oil in pan, then saute mushrooms in until softened and slightly browned, about 4 minutes.
2. While the mushrooms are cooking, whip eggs with milk and Spike seasoning and crumble the goat cheese.
3. Spray omelet pan with olive oil, (I use an olive oil mister for this, one of my favorite kitchen tools!) Heat pan about 30-45 seconds, then pour in egg mixture and cook about 2-3 minutes.
4. 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.
5. When center of the omelet is mostly cooked, add the mushrooms and goat cheese.
6. 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.
7. 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.)

Recipe created by Kalyn.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Omelet with Mushrooms and Goat Cheese would make a good breakfast for any low-carb eating plan, including any phase of the South Beach Diet.

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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.