Mushroom, spinach and goat cheese omelet with onion and herbs
Indulge in a delightful Mushroom, Spinach, and Goat Cheese Omelet packed with savory flavors and wholesome ingredients. This easy-to-make recipe combines sautéed onions, mushrooms, fresh spinach, and creamy goat cheese with a blend of whole egg and egg whites for a nutritious and satisfying meal. Perfectly seasoned with a dash of salt and pepper, this omelet is a perfect breakfast or brunch option for those seeking a healthy yet delicious start to their day. Ready in minutes using simple ingredients like olive oil and cooking spray, this recipe is sure to become a favorite in your kitchen.
- 16 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 1 Servings
- 11 Ingredients
This Mushroom, Spinach, and Goat Cheese Omelet with Onion and Herbs is a flavorful and nutritious way to start your day. Featuring fresh vegetables, tangy goat cheese, and a blend of herbs, this omelet is both satisfying and easy to make. Perfect for breakfast, brunch, or even a light lunch, it combines the earthiness of mushrooms, the slight bitterness of spinach, and the creaminess of goat cheese, all brought together with the fragrant aroma of sautéed onions.
Ingredients:
Instructions:
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the 1/4 cup of finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook until they are tender and have released their moisture, about 5-7 minutes.
- Stir in the 1.5 cups of roughly chopped spinach and cook until wilted, 2-3 minutes. Season with a dash of salt and black pepper.
- Transfer the cooked vegetables to a plate and set aside.
- In a mixing bowl, whisk together 1 egg and 2 egg whites until frothy.
- Lightly season with a dash of salt and black pepper.
- Wipe out the skillet if needed and lightly coat it with a short spray of cooking spray oil.
- Pour the egg mixture into the skillet and cook over medium heat. As the eggs begin to set, gently move a spatula around the edges and tilt the pan to let the uncooked eggs flow to the edges.
- Cook until the eggs are almost set but still slightly runny in the center, about 2-3 minutes.
- Scatter the vegetable mixture evenly over one half of the omelet.
- Sprinkle 1 ounce of crumbled goat cheese over the vegetables.
- Carefully fold the other half of the omelet over the filling.
- Cook for another minute or until the cheese is slightly melted and the omelet is heated through.
- Slide the omelet onto a plate.
- Garnish with additional herbs if desired and serve immediately.
Tips:
- Use fresh, organic ingredients whenever possible for the best flavor and nutritional value.
- Make sure to cook the onions until they are translucent to bring out their natural sweetness.
- Wilt the spinach just enough to retain its bright color and avoid overcooking.
- Crumble the goat cheese evenly over the omelet to ensure every bite has a bit of creamy texture.
- Use a non-stick pan to make flipping the omelet easier and to reduce the need for excess oil.
- If you prefer, you can replace the goat cheese with feta or your favorite type of cheese.
- Be mindful of the heat; cooking the omelet on medium-low ensures that it cooks through without burning.
Enjoy your Mushroom, Spinach, and Goat Cheese Omelet with Onion and Herbs as a delightful and wholesome meal. This dish not only pleases the palate but also provides a balanced mix of nutrients. It's a versatile recipe that can be customized with your favorite herbs and vegetables, making it a go-to option for a healthy and delicious breakfast.
| Nutrition Facts | |
|---|---|
| Serving Size | 750 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 7g | 19% |
| Sugar 16g | 17% |
| Fat | |
| Fat 30g | 34% |
| Saturated 10g | 32% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 260mg | 48% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 2.65mg | 203% |
| Vitamin B3 18mg | 107% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 260ug | 65% |
| Vitamin B12 0.80ug | 33% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.58mg | 11% |
| Vitamin K 220ug | 182% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 1.89mg | 0% |
| Iron, Fe 3.16mg | 29% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 2230mg | 66% |
| Selenium, Se 110ug | 204% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 3.42mg | 31% |
| Water | |
| Water 650g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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