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Author Notes: My husband and I always talk about opening up a bed and breakfast when we retire as sort of a light at the end of the tunnel scenario. In preparation for this dream I make about 3 omelettes a week. I have developed my own way of perfecting it so the eggs come out perfectly. This omelette is one of my favorites. I love the combination of mushrooms and goat cheese. This recipe only serves one but can easily be tripled to serve for a brunch situation. I hope you enjoy it. - singing_baker
- 1 Shallot, Minced
- 1/2 cup Asst. Wild Mushrooms, chopped
- 2 tablespoons Unsalted Butter, divided
- 1 tablespoon Olive Oil
- 1/3 cup Baby Arugula, chopped
- Salt & Pepper
- 2 Large Eggs
- 1 tablespoon Heavy Cream
- 1 tablespoon Chives, chopped
- 1/4 cup Goat Cheese, Crumbled
- Heat 1 Tablespon butter and olive oil in a pan over medium high heat. Saute shallot until translucent. Add Mushrooms for 2-3 minutes until soft. Add arugula for a few seconds until wilted. season with salt and pepper and set aside.
- Preheat Broiler. In a bowl whisk eggs, chives, and heavy cream. Add salt and pepper to your liking. Put remaining tablespoon butter in a pan over medium heat. Add the egg mixture and stir with a spatula scraping the sides of the pan until it starts to set on the bottom. At this point do not stir for about 30 seconds. Take it off the heat. Down the center of the omelette spread the mushroom mixture. Sprinkle with goat cheese. Place in Broiler and check every 30 seconds or so until just set. I personally like it slightly lose in the center.
- Remove from oven. Flip over sides and invert onto a plate. Enjoy!
- This recipe was entered in the contest for Your Best Mushrooms