Kalyn's Kitchen

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! 

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Close-up photo for Low-Carb Omelet with Mushrooms and Goat Cheese

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 ingredients do you need for this recipe:

  • eggs
  • half and half, milk, or cream
  • Spike Seasoning (affiliate link), or other all-purpose seasoning blend
  • mushrooms
  • olive oil
  • goat cheese
  • green onions for garnish, optional

What kind of pan should you 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.

What other kind of cheese can you use for this recipe?

I know not everyone is a fan of pungent creamy Goat Cheese! If that’s a no-go at your house, you can make this with Feta, Mozzarella, Monterey Jack, or any white cheese that melts well. Some harder cheese will take slightly longer to melt.

Collage photo of preparing ingredients for making an omelet

Preparing the ingredients for this recipe:

  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 (affiliate link) (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.

Collage photo of steps for cooking an omelet

Steps for 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.

Thumbnail photo Low-Carb Omelet with Mushrooms and Goat Cheese

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

Close-up photo for for How to Make an Omelet and Low-Carb Omelet with Mushrooms and Goat Cheese

Omelet with Mushrooms and Goat Cheese

Yield 1 generous serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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


  • 3 eggs
  • 2 tsp. half and half (see notes)
  • Spike seasoning to taste (see notes)
  • 3 oz mushrooms, washed and cut into thick slices
  • 2 tsp. olive oil for cooking mushrooms (see notes)
  • 2 oz goat cheese, crumbled (see notes)
  • thinly sliced green onions for garnish, optional


  1. Heat olive oil in pan, then cook mushrooms in oil until softened and slightly browned, about 4 minutes.
  2. While the mushrooms are cooking, whisk eggs with half and half 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 (affiliate link) 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.


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:



Serving Size:


Amount Per Serving: Calories: 489Total Fat: 37gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 588mgSodium: 864mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 32g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original 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.

Historical Notes for this Recipe:
This recipe was first posted in 2006. The photos were updated in 2015 and the recipe was last updated in 2021.

Pinterest image of Omelet with Mushrooms and Goat Cheese

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    23 Comments on “Omelet with Mushrooms and Goat Cheese”

  1. I made this today but added an Asian flair! Sautéd the shiitake mushroom with sesame oil and  a splash of soy and a squeeze of lemon, then heated the goat cheese in the omelette and ate it with sriracha! It counts weird but it’s great! Would have added sesame seeds if I had some… 

  2. 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.

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  3. Looks delicious 🙂 Are you using chestnut mushrooms?

  4. 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.

  5. 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!

  6. 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!).

  7. 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.

  8. 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.

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


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

  11. 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)


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

  13. Delicious!

    And what a nice gift!


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

  15. 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?

  16. yum! that looks delicious!

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