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

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons goat cheese
  • 1 tablespoon chopped herbs, such as thyme, parsley, marjoram

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Heat olive oil in a small cast-iron skillet over medium-high heat. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Add the shallot and sauté for 2 minutes until soft. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]Add the mushrooms and continue to sauté until soft, about 6-8 minutes. [/step-item]
[step-item number=”4″ image_url=”” title=”” ]Turn the heat down to medium low and pour the eggs over. Let cook for 2 minutes until the edges start to set up. [/step-item]
[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]
[/step-list-wrapper]

[nutrition-info calories=”490″ calories_fat=”” fat=”34g” sat_fat=”10g” choles=”640mg” sodium=”420mg” carbs=”21g” sugars=”7g” protein=”29g” fiber=”1g”]

[/nutrition-info]

Also See:
Weight Loss Recipes From Around the World

Originally Published in Reader's Digest

Popular Videos