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.