Wild Mushroom, Leek & Goat Cheese Omelet

By Marge Perry & David Bonom
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.


    • eggs
    • finely chopped fresh chives
    • finely chopped leeks
    • finely chopped tomato
    • garlic clove
    • goat cheese
    • ground black pepper
    • olive oil
    • Salt
    • thinly sliced assorted wild mushrooms
    • unsalted butter


    1. Combine the eggs, chives, 1/8 teaspoon of the salt, and pepper in a bowl.
    2. Heat the oil in a 10-inch nonstick skillet over medium heat until hot. Add the mushrooms, leeks, and remaining 1/8 teaspoon salt
    3. 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.
    4. 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