Omelet with Wild Mushrooms

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.

Ingredients

• 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 

• 1

  Heat olive oil in a small cast-iron skillet over medium-high heat.


• 2

  Add the shallot and sauté for 2 minutes until soft.


• 3

  Add the mushrooms and continue to sauté until soft, about 6-8 minutes.


• 4

  Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up.


• 5

  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.

Also See:
Weight Loss Recipes From Around the World