Omelet with Mushrooms and Goat Cheese
This Omelet with Mushrooms and Goat Cheese is a delicious low-carb breakfast, and I’m showing you all the steps for making a perfect omelet! This tasty omelet with mushrooms is ready in about 15 minutes and it’s perfect for a special breakfast on the weekend!
On the weekends I love to make omelets, and I first made this delicious 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, the omelet pan didn’t make the cut when I downsized my kitchen stuff. 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’m updating this recipe for our favorite omelet with mushrooms with new photos and info about the steps for making an omelet, for those who don’t have a fancy omelet pan!
What ingredients do you need:
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- half and half, milk, or cream
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- 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 cheese can you use for this Omelet Recipe?
I know not everyone is a fan of pungent creamy Goat Cheese and I debated about naming the recipe Omelet with Mushrooms and Cheese! I do love the creamy melted goat cheese we used, but 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.
Preparing the ingredients for the Omelet with Mushrooms and Goat Cheese:
- Wash mushrooms if needed and slice into thick slices.
- Heat the olive oil and cook 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.
Steps for cooking the Omelet with Mushrooms and Goat Cheese:
- 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!
More Eggs with Mushrooms:
- Asparagus, Mushrooms, and Goat Cheese Breakfast Casserole
- Crustless Breakfast Tarts with Mushrooms
- Sausage, Mushrooms, and Feta Baked with Eggs
- Baked Eggs with Mushrooms and Parmesan
- Cottage Cheese Breakfast Muffins with Mushrooms and Feta
- 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
- Heat olive oil in pan, then cook mushrooms in oil until softened and slightly browned, about 4 minutes.
- While the mushrooms are cooking, whisk eggs with half and half and Spike seasoning
- Crumble and measure the goat cheese.
- Slice green onions for topping the omelet if you're using them.
- Spray omelet pan with olive oil; I use an olive oil mister (affiliate link) for this, one of my favorite kitchen tools!
- Preheat pan about 30-45 seconds.
- Then pour in egg mixture and cook about 2-3 minutes.
- 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.
- When center of the omelet is mostly cooked, add the mushrooms and goat cheese, sprinkling evenly over the surface.
- 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.
- 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.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Omelet with Mushrooms and Goat Cheese is delicious for a special breakfast and this would be perfect for any low-carb or Keto 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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube 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 with more information in 2023.