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

This post will show you how to make an omelet, and this Low-Carb Omelet with Mushrooms and Goat Cheese is delicious for a special breakfast! And this tasty breakfast is also Keto, low-glycemic, and gluten-free! Use Breakfast Recipes for more ideas like this one.

Click to PIN Low-Carb Omelet with Mushrooms and Goat Cheese!

On the weekends I love to make omelets, and I first made this delicious Low-Carb Omelet with Mushrooms and Goat Cheese 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 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!

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, but any small size non-stick pan will work.

How to make an Omelet: Preparing the Ingredients:

1. Wash mushrooms if needed and slice into thick slices.
2. Heat the olive oil and saute the mushrooms until they’re starting to lightly browned.
3. Whisk the milk or cream and Spike Seasoning (or any all-purpose seasoning blend) into the eggs.
4. Have the goat cheese crumbled and measured out so you can add it quickly when it’s time.
5. Slice green onions for topping the omelet if you’re using them.
6. 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

1. Preheat the pan for about 30-45 seconds before you add the eggs.
2. 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.
3. Use this technique of lifting up the edge to check on how firm eggs are getting.
4. 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!)
5. 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.
6. 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.
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.

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 (or any all-purpose seasoning that’s good with eggs)
• 3 oz mushrooms (or slightly more) 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. Heat olive oil in pan, then saute mushrooms in oil until softened and slightly browned, about 4 minutes.
2. While the mushrooms are cooking, whisk eggs with milk and Spike seasoning
3. Crumble and measure the goat cheese.
4. Slice green onions for topping the omelet if you’re using them.
5. Spray omelet pan with olive oil, (I use an olive oil mister for this, one of my favorite kitchen tools!)
6. Preheat pan about 30-45 seconds.
7. Then pour in egg mixture and cook about 2-3 minutes.
8. 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.
9. When center of the omelet is mostly cooked, add the mushrooms and goat cheese, sprinkling evenly over the surface.
10. 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.
11. 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.
12. 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.

Notes:

Recipe created by Kalyn.

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

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb 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 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.