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Sunday-Morning Omelet with Mushrooms and Goat Cheese

This Sunday-Morning Omelet with Mushrooms and Goat Cheese will hit the right flavor notes when you want a special breakfast, and this tasty omelet is low-carb, gluten-free, and South Beach Diet Phase One!

Click here to PIN this tasty mushroom and goat cheese omelet!

Sunday-Morning Omelet with Mushrooms and Goat Cheese found on KalynsKitchen.com

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.

Sunday-Morning Omelet with Mushrooms and Goat Cheese found on KalynsKitchen.com

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.

Sunday-Morning Omelet with Mushrooms and Goat Cheese (Low-Carb, Gluten-Free) found on KalynsKitchen.com

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!)

Sunday-Morning Omelet with Mushrooms and Goat Cheese (Low-Carb, Gluten-Free) found on KalynsKitchen.com

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!

Sunday-Morning Omelet with Mushrooms and Goat Cheese found on KalynsKitchen.com

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

Sunday-Morning Omelet with Mushrooms and Goat Cheese

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 ©

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.

Sunday-Morning Omelet with Mushrooms and Goat Cheese found on KalynsKitchen.com

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21 comments on “Sunday-Morning Omelet with Mushrooms and Goat Cheese”

  1. Amazing what they invent!The omelette sounds and looks delicious, Kalyn, I’m putting it on my ‘must try’ list!

  2. yum! that looks delicious!

  3. 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?

  4. wow! beautiful pan!—loved your omelette too 🙂

  5. Delicious!

    And what a nice gift!

    Paz

  6. I love omelets with brown crust like that! No pale omelets!

  7. 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

  8. oh that looks so delicious. i love omelets so will have to try this one out. maybe for dinner tonight? 🙂

  9. What a great idea to combine mushrooms and goat cheese!

    -Elizabeth

  10. 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.

  11. 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.

  12. 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!).

  13. 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!

  14. 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

  15. Looks delicious 🙂 Are you using chestnut mushrooms?

  16. Pingback: 15 Irresistible Vegetarian Omelets to Make for Breakfast - MyRadDish

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