Sunday, April 10, 2016

Portabello Mushroom and Goat Cheese Omelet

I was so excited for this meal -- it looked so good, sounded so good but it was eh and way to mushroomie :(  Wouldn't make it again...
Serves 1 – 1 green, 1 red, ½ blue, 1 teaspoon

2 large eggs
2 tablespoon water (or unsweetened almond milk)
¼ teaspoon sea salt
1 dash ground black pepper
1 teaspoon olive oil
1 cup thinly sliced baby portabello (or button) mushrooms
4 ½ teaspoon crumbled goat cheese
Chopped fresh flat leaf parsley

Combine eggs, water, salt, and pepper in a medium bowl; whisk to blend.  Set aside.

Heat ½ teaspoon oil in skillet over medium-low heat.

Add mushrooms; cook stirring freq until tender.  Remove mushrooms from pan – set aside.

Heat ½ teaspoon oil in same skillet over medium-low heat.

Add eggs.  Do not stir.  As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are almost set add mushrooms and cheese.  Cook for 1 – 2 minutes, or until heated t hrough.  Gently fold in half.

Serve omelet with parsley on top.

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