Spice up any diet with these naturally healthy dishes.
This can be made in the classic style or as a frittata in an individual cast-iron skillet. Great for breakfast or serve with a side salad for a light dinner.
- 3 large organic eggs, lightly beaten
- 1 tablespoon extra virgin olive oil
- 1 small shallot, chopped
- 1 cup sliced wild mushrooms such as oyster, cremini, blue foot, morel, or enoki
- 2 tablespoons goat cheese
- 1 tablespoon chopped herbs, such as thyme, parsley, marjoram
How to make it
Heat olive oil in a small cast-iron skillet over medium-high heat.
Add the shallot and sauté for 2 minutes until soft.
Add the mushrooms and continue to sauté until soft, about 6-8 minutes.
Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up.
Break up goat cheese and sprinkle it with herbs over the top of the omelet. Cover and let cook for an additional 5 minutes or until the omelet begins to puff and the center is set. Fold over onto serving plate. Makes 1 serving.
Nutritional Information(per serving)
- Calories: 490
- Fat: 34g
- Saturated Fat: 10g
- Cholesterol: 640mg
- Sodium: 420mg
- Carbs: 21g
- Sugars: 7g
- Protein: 29g
- Fiber: 1g
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