Description
Tangy goat cheese infuses fresh spinach and rich mushrooms with bold, creamy flavor in this easy gluten-free breakfast recipe.
Ingredients
- 2 Eggs, Beaten
- ¼ cups Mushrooms, Sliced
- ¼ Small Yellow Onion, Chopped
- 1 clove Garlic, Minced
- Chopped Parsley Leaves, As Needed For Filling And Garnish (optional)
- 1 teaspoon Fresh Rosemary, Minced
- 1 teaspoon Fresh Thyme, Minced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Garlic And Herb Goat Cheese
- ⅛ cups Baby Spinach Leaves
- Salt And Pepper, to taste
Preparation
Beat eggs well, then pour into a nonstick skillet. Heat over medium-high heat for 3–5 minutes, lifting the edges with a spatula to ensure even cooking.
In another skillet, combine mushrooms, onions, garlic, parsley, rosemary, and thyme in a skillet drizzled with olive oil. Saute 5–7 minutes, then stir in goat cheese until ingredients are coated. Season to taste with salt and pepper. Heat a few more minutes and set aside.
Place baby spinach leaves in the omelette, then top with 3/4 of the mushroom and goat cheese mixture. Fold in half. Top omelette with remaining mushroom mixture and garnish with fresh parsley.
