This easy and delicious mushroom and goat’s cheese omelette is perfect for a quick meal. The combination of earthy Swiss Brown mushrooms, creamy goat’s cheese, and the tangy hint of balsamic vinegar creates a flavorful dish. Serve it with toasted sourdough bread for a satisfying and wholesome experience.
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Heat half the olive oil in a large pan. Add the mushrooms and fry over high heat, stirring occasionally for 2-3 minutes.
Toss through balsamic vinegar and parsley, ensuring the mushrooms are well coated. Remove from the pan and set aside.
Place the pan back on the heat and add the remaining olive oil. Add the beaten eggs and swirl them over the entire pan. Lower the heat and cook for 1-2 minutes or until set to your liking.
Sprinkle parmesan cheese over the omelette. Spoon the mushrooms over half of the omelette and top with goat’s cheese.
Flip the other half of the omelette to cover the mushrooms. Gently heat for another 30 seconds.
Remove the omelette from the pan. Season with salt and pepper and serve with toasted sourdough bread.
Ensure the eggs are evenly spread in the pan for a uniform omelette.
Use fresh parsley for a more vibrant flavor.
Toast the sourdough bread just before serving for the best texture.
Can I use a different type of mushroom?
Yes, you can substitute Swiss Brown mushrooms with other varieties like button mushrooms or portobello mushrooms.
Can I make this omelette without goat’s cheese?
Yes, you can omit goat’s cheese or replace it with another cheese like feta or cream cheese.
How can I make this recipe dairy-free?
To make it dairy-free, omit the parmesan and goat’s cheese or use dairy-free cheese alternatives.
Can I prepare the mushrooms ahead of time?
Yes, you can cook the mushrooms ahead of time and reheat them briefly before adding them to the omelette.
What can I serve with this omelette?
You can serve it with a side salad, roasted vegetables, or additional toasted bread for a complete meal.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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