Wednesday, April 19, 2006

Recipe for Omelet with Mushrooms and Goat Cheese (and a New Omelet Pan from Rand!)

If you've been exposed to even any basic nutrition education during your formative years, surely you've heard that breakfast is the most important meal of the day. During the week, I'm doing well to grab a couple of Egg Muffins from the freezer, microwave for a few minutes, and eat them in the car on the way to school. But on the weekends I love to make omelets, like this delicious mushroom and goat cheese omelet I made recently.

I made the omelet with something that recently arrived in the mail from my omelet-loving brother, Rand. Seems he was watching TV and saw this great offer for Chef Giornali's omelet pan. Normally I'm not that impressed by these kind of cooking gizmos. After all, I can make an omelet even in a regular pan. But I have to admit, this was amazing. The pan has a bottom that's in three sections, and the two outside sections have a button you push which flips the outside edges of the omelet over the center part, to make an omelet which has been folded in thirds. It's so easy, even a complete cooking novice could do it. I even filled the pan a bit too full my first try, and still the omelet was beautiful, as you can see in the photo above.

Of course, you may not have an omelet-loving brother to send you a pan like this, in which case, just fold the omelet over the old-fashined way, with a metal turner. I promise, it will still taste wonderful!

Mushroom and Goat Cheese Omelet
(Makes one generous servings or two smaller servings, recipe created by Kalyn)

3 eggs
2 tsp. half and half or milk
Spike seasoning to taste
3 oz sliced mushrooms
1 tsp. olive oil (for mushrooms)
2 oz goat cheese, crumbled (or use feta)
olive oil spray (for omelet)


Heat olive oil in pan, then saute mushrooms in until softened, about 4 minutes. Whip eggs with milk and Spike seasoning.

Spray omelet pan with olive oil (I use a mister). Heat pan about 30 seconds, then pour in egg mixture and cook about 2 minutes. When eggs are just starting to set, add mushrooms and crumbled goat cheese. Cook about 2-3 minutes more.

When omelet seems nearly done, flip first one side, then the other and roll out onto plate. (It will continue to cook for a minute, so take it off the heat when eggs are not quite done if you don't like your eggs overcooked.)



South Beach Suggestions:
This omelet would make a great breakfast for any phase of the South Beach Diet.
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10 comments:

ilva said...

Amazing what they invent!The omelette sounds and looks delicious, Kalyn, I'm putting it on my 'must try' list!

barbie2be said...

yum! that looks delicious!

christine said...

Beautiful omelette Kalyn. I'll make it this weekend for brunch. I notice you're using Spike as a seasoning now. It's good, isn't it?

Melissa CookingDiva said...

wow! beautiful pan!---loved your omelette too :)

Paz said...

Delicious!

And what a nice gift!

Paz

Amy said...

I love omelets with brown crust like that! No pale omelets!

HappySlob said...

I love a good, gooey cheesey omelet and this looks perfect to me. :) Thanks for another great recipe - and man, can you take a great photo of food. (It makes me hungry visiting this blog. lol)

Christina

Andreea said...

oh that looks so delicious. i love omelets so will have to try this one out. maybe for dinner tonight? :)

ejm said...

What a great idea to combine mushrooms and goat cheese!

-Elizabeth

New Born Babies said...

I love your Blog and recipes Kalyn. This dish encompasses 3 of my favorite ingredients:mushrooms, chevre and eggs. I also love the gift from your brother Rand. What a nice treat to get in the mail. I am going to look into that link on the recipe page. Thanks again for this recipe. I've made it many times myself, after eating in a local Belgian restaurant here in California. I am going to try making it your way. It's always fun learning how to make recipes in other peoples style + techniques.

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