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Wild Mushroom, Leek & Goat Cheese Omelet

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.


Recipe Details

  • Yield: 2 Servings
  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; cook, stirring occasionally until lightly brown, about 6 minutes. Add the tomato and garlic; cook 1 minute. Add the butter, stirring occasionally until melted.
  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; cut into 2 halves and serve.

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