More than just an ordinary omelet, this savory combination of meaty mushrooms, sweet leeks, and creamy, tangy goat cheese adds up to an incredibly satisfying meal—be it breakfast, lunch or dinner.
- 5 large eggs
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced assorted wild mushrooms
- 1/2 cup finely chopped leeks
- 3 tablespoons finely chopped tomato
- 1 garlic clove minced
- 1 tablespoon unsalted butter
- 3 ounces goat cheese softened
- Yield: 2 Servings
- Combine the eggs, chives, 1/8 teaspoon of the salt, and pepper in a bowl.
- Heat the oil in a 10-inch nonstick skillet over medium heat until hot. Add the mushrooms, leeks, and remaining 1/8 teaspoon salt; cook, stirring occasionally until lightly brown, about 6 minutes. Add the tomato and garlic; cook 1 minute. Add the butter, stirring occasionally until melted.
- Pour in the egg mixture. Use a spatula to push the cooked egg towards the center, tilting the skillet in a circular motion to allow uncooked egg to flow to the outside.
- Cook 4 minutes or until eggs are no longer runny. Flip the omelet over and place the goat cheese on one half. Cook 2 minutes then fold half the omelet over the goat cheese and slide onto a plate; cut into 2 halves and serve.