Mushroom and Goat Cheese Omelet
Inspired by FIXATE
- 3/4 C. mushrooms (I used white mushrooms, use exotic mushrooms like portabello, porcini or chanterelles if you want)
- 1 Tbsp. goat cheese crumbles
- 2 eggs
- 2 Tbsp. water
- 1 tsp. extra virgin olive oil
- Salt and pepper
In a bowl, whisk together the eggs and water. Meanwhile, heat olive oil on medium heat. Add mushrooms and saute until tender, about 5 minutes. Add eggs. Don’t stir, allow them to coat the bottom of the pan. When eggs are nearly set, add the cheese and fold in half. Serve immediately. Garnish with parsley if desired.
Containers: 1 green, 1 red, 1/2 blue, 1 tsp.