Spinach Mushroom Goat Cheese Omelet Recipes

SPINACH, MUSHROOM, GOAT CHEESE OMELET

Steps:

• In a medium size skillet, sauté the mushrooms and garlic on medium heat for about 5 minutes.
• While those are cooking beat the eggs with salt, pepper and onion flakes.
• Spread the mushrooms as evenly as possible in the skillet, and turn down the heat to low then pour the egg mixture evenly over the mushrooms.
• Let cook until the egg have cooked almost all the way through about 10-15 minutes, then sprinkle the goat cheese crumbles evenly and fold the omelet length wise and then again the other way.

ROLLED OMELET WITH SPINACH AND GOAT CHEESE

Steps:

• Melt 2 tablespoons butter in a large sauté pan. Add onion, and cook until soft and translucent, about 8 minutes. Add spinach, one handful at a time, letting each wilt before adding more. When all spinach has been added, season generously with salt and pepper, and add the nutmeg. Remove from heat. Let stand until mixture is cool enough to handle. Squeeze moisture from spinach, and coarsely chop leaves. Set aside.
• Whisk together 6 eggs and 1 tablespoon water in a medium bowl. Season with salt and pepper. Melt 1 tablespoon butter in a 12-inch nonstick sauté pan over medium heat. Add the egg mixture; as eggs begin to set, push them toward the center of the pan with a rubber spatula, letting the uncooked part run underneath to fill the void.
• When eggs are cooked but not yet completely dry, slide omelet onto a baking sheet. Crumble 1 1/2 ounces goat cheese along one long edge; cover with half the spinach filling. With your hands, carefully roll into a neat log. Using a large metal spatula, transfer omelet to a serving platter with the seam side down. Keep warm.
• Repeat process with the remaining ingredients. Cut each log on the diagonal into individual pieces, and serve.