It is no secret that my obsession with breakfast grows with each and every day. Pancakes and waffles and french toast, oh my…but my real love lies with eggs. I don’t know that I could ever give up eggs. We go throw them like water in this house, and I am totally not ashamed. What is so perfect about eggs is that you can pretty much do anything you want to them, and they are the perfect vessel for using up those almost overdue veggies gracing the drawer of your crisper. That’s just what I did. My goat’s cheese was one day away from “expiration,” and my mushrooms and avocado may have been a day past their prime. That’s ok though. This mushroom and goat’s cheese omelet was born because of it and it was just perfect.
After a morning run, I think I am one of the few people on the planet that needs to eat right away, and because I don’t normally eat anything before I run (I know it’s horrible), I am starving by the time it’s over. It’s so funny because Zach is the complete opposite. He can’t even stomach the sight of food after a run. The thing I gravitate towards most after a run is eggs. I don’t care how they are prepared. I don’t care what is in it. I just need eggs. Maybe subconsciously my body is telling me that I need protein, but honestly I just crave an egg for it’s deliciousness.
Omelets or Omelettes can be scary. I know this because I was always scared of making omelets. I think it’s because it does require the simplest of technique, but truthfully, they are so easy to make and require just a little bit of practice.
This goat’s cheese omelet recipe serves one, but it’s a blank canvas for you to put your own mark on. Put whatever you like inside and if you’re feeling extra crazy, pair this goat’s cheese omelet with a pilsner! Have a great day everyone! xo
Ingredients
- 1-2 tablespoons olive oil
- 3 ounces sliced mushrooms of choice
- salt and black pepper
- 3 eggs
- 1 cup baby spinach
- 2 tablespoons crumble goat's cheese
- 1/2 of a ripe avocado diced
- chopped fresh parsley garnish
Instructions
- In a medium omelet pan or non-stick skillet, add the olive oil and heat over medium heat. Add the mushrooms and cook until brown and tender, about 5-6 minutes. Remove the mushrooms from heat and transfer to a bowl.
- Wipe the pan clean with a paper towel, and spray with a non-stick spray. Preheat the pan over medium heat.
- In a small bowl, whisk together the eggs and a dash of salt and black pepper. Pour the eggs carefully into the preheated pan. Cook until the edges have begun to set and the bottom has browned, about 6-7 minutes. Run a small rubber spatula around the edges of the eggs so as to release it from the pan and then slide it onto a plate.
- On half of the omelet, layer the sautéed mushrooms, spinach, goat's cheese and avocado. Fold the other half over the veggies and sprinkle with fresh parsley.
- Enjoy!
[sc:adsense1]
46 Comments
Now this is my kind of omelet! I love the mushroom and goat cheese combo, Justine! Whenever I order omelets at restaurants, mushrooms are my go-to veggie. And I love the spinach and avocado, too! Pinned!
Thank you so much Gayle! It was def a winner! xo
Ahh this is such a great combo, and you’re so right- eggs are so versatile! I’m obsessed with them myself. You crafted this omelet perfectly- I agree that it can be a little scary- you don’t want it to fall apart! ;) Nice job!! I’ll have to try this soon- maybe this weekend!
Haha mine fall apart more often than not! Thank you Stephanie!
I don’t make omelets at all and I have no idea why? This is so full of delicious, healthy ingredients, it looks fantastic! Pinned.
Thank you so much for the pin, Marcie!
I totally understand the obsession with breakfast. I feel the same way. If I could have this omelet every day I totally would!
Haha, thank you so much Jocelyn! <3
I agree with you, omelets ARE scary! I have only made them a couple of times. I don’t know why I am so intimidated! This one looks delicious-I love eggs and mushrooms together!
They are totally intimidating! Thanks Mary!
This is EXACTLY how I like my omelets — loads of filling and copious amounts of cheese!
HAHA right?! Thanks girl!
I’ve never seen a better omelet. I would love to have a breakfast like this!
Thank you so much, Jen! :)
That omelet looks perfect – I love mushrooms and spinach in omelettes too, so good. I love the avocado, definitely trying that next time! We go through eggs like crazy here too!
It’s sooooo good! Thanks Stacey!
This looks absolutely beautiful, pinning! :)
What a gorgeous omelette! Love that bright avocado, bet it makes everything so extra creamy and delicious :)
Thank you so much, Denise! <3
There’s nothing wrong with loving breakfast foods! It is delicious and doesn’t just have to be for breakfast! I agree with you….eggs anytime! This omelet looks great!
Thank you so much Kathy!
I loooove breakfast food. This omelet is packed with so much good stuff! Your photos are always so gorgeous, Justine. :)
Aw, thank you Beth! That means so much coming from you!
Oh, giiiiiirl. This omelet is just perfection! I am seriously swooning over all the awesomeness you packed inside! Gorgeous, GORGEOUS photos too, friend! Pinning and adding this to my weekend to-do list. ;)
Hehe you’re the best, Sarah. xoxo
Looks perfect! Love everything about this omelet! Bright and delicious combination, need to make it for breakfast tomorrow! Awesome pictures!
Thank you so much Mira! Have a great day lady!
Goat cheese in an omelet… I think I’ve died and gone to heaven!
Thank you so much, Jacqueline!
Totally incredible way to start the day! Thanks for linking up with What’s Cookin’ Wednesday!
Thank you so much, Karly!
Now that’s one nice omelette!
Thank you, Kevin!
I tried this today. My daughters loved it.. so healthy!!
Thank you for the recipe.