This delicious mushroom and goat cheese omelette combines fluffy eggs, perfectly sautéed mushrooms and creamy goat cheese. With minimal fuss, this easy omelette recipe is perfect for just about any meal of the day.
Are you one of those people who loves to eat breakfast for supper? I know I occasionally do, especially egg-based recipes. They’re super easy to whip up and delicious. Just like a frittata or quiche, omelettes are a favourite in our home.
This mushroom and goat cheese omelette is a go-to for us because it tastes so darn good. The combination of earthy mushrooms and creamy goat cheese just hits the spot.
- Butter: For cooking the mushrooms and omelette.
- Olive oil: For cooking the mushrooms.
- Baby bella mushrooms: Also known as cremini mushrooms, this variety of mushroom is pretty readily available, but you can substitute with white button mushrooms if you like.
- Salt and black pepper: For seasoning the mushrooms and omelette.
- Eggs: I used two large eggs.
- Milk: I used 2% milk, but you can substitute with 1% or half-and-half if you like.
- Goat cheese: Goat cheese adds such a lovely creamy tang to the omelette. I used a plain variety, but a herb variety would be a delicious alternative.
- Chives: Chives add a pop of flavour and colour to the omelette. They’re used in the filling and as a garnish. Green onion is another yummy option.
How To Make a Mushroom and Goat Cheese Omelette
Here is an overview of how to make an omelette with mushrooms and goat cheese (full details are in the recipe card below):
- Cook the mushrooms in a little butter and olive oil, then set aside while you get the rest of your omelette prepared.
- Whisk the eggs in a mixing bowl with milk, salt and black pepper.
- Melt some butter in a small nonstick frying pan, then pour in the egg mixture.
- Cook the eggs until they’re almost, but not quite, cooked.
- Spread the cooked mushrooms over one side of the egg, then crumble over goat cheese and sprinkle over some chives.
- Fold the other half of the egg over the filling to cover and continue to cook until the egg is cooked through.
What To Serve With It
There are so many things you can serve with an omelette. And depending on what meal you are serving it as, the sides can vary. Some favourites to serve with this mushroom goat cheese omelette are:
- Roasted grape or cherry tomatoes
- Sliced avocado
- Green salad
- Fruit salad
- Hash browns
- Baked beans
Tips for Making the Best Omelette
- Whisk those eggs well so you combine the whites and yolk. You want them nicely combined before they hit the pan.
- Ensure your filling (mushrooms) are nicely cooked before adding to your eggs, otherwise they’ll release unnecessary moisture (water) into your omelette.
- For this two-egg omelet, I love to use an 8-inch nonstick pan. It’s the perfect size for that many eggs.
- Omelettes are made rather quickly, especially once the eggs hit the pan. Once you start to cook the omelette, stay with it. As the egg cooks, you’ll want to release the egg from the edge of the pan, while periodically tilting the pan gently to ensure everything cooks up evenly and nicely.
- Once cooked, serve immediately while everything is delicious and fresh.
More Easy Egg Recipes
If you make this mushroom and goat cheese omlette, be sure to leave a comment below!
Mushroom and Goat Cheese Omelette
- 2 teaspoons butter, divided
- 1 teaspoon olive oil
- 1.5 cups sliced baby bella (cremini) mushrooms, or white button mushrooms
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 large eggs
- 1.5 tablespoons milk, I used 2%
- 1.5 to 2 tablespoons goat cheese, depending on how much goat cheese you want
- 1 tablespoon minced fresh chives
- To cook the mushrooms, heat 1 teaspoon of butter and the olive oil in a medium frying pan over medium heat.
- Once the butter has melted, add the mushrooms (try to put them in the pan in an evenish layer). Cook them for about 5 minutes, undisturbed.
- After 5 minutes, give the mushrooms a little stir and continue to cook until they've reduced slightly and released some of their moisture, about another 2 to 3 minutes. Once done, season them with a pinch (⅛ teaspoon) each of salt and black pepper. Set aside.
- To prepare the eggs, whisk eggs in a mixing bowl with milk and remaining pinch (⅛ teaspoon) each of salt and black pepper.
- To cook the omelette, heat remaining 1 teaspoon of butter in a small nonstick frying pan, about 8-inches in diameter (that size works great for a 2-egg omelette) over medium-low heat.
- Once the butter has melted, pour in the egg mixture. Cook for 1 minute or so and as the egg starts to cook and set around the edges, gently use a silicone spatula to release. Periodically tilt and rotate the pan slightly to gently swirl the uncooked egg around so it flows around and underneath itself. Continue cooking (releasing the egg from the edges with the spatula and gently swirling the egg around the pan) until the egg is almost cooked, about 2 to 3 minutes more.
- Once the egg is almost cooked, spread the cooked mushrooms over one side of the egg, then crumble over the goat cheese and sprinkle over ½ tablespoon of the chives. Fold the other half of the egg over the filling to cover and continue to cook until the egg is cooked through, about another minute.
- Slide the omelette onto a plate and garnish with the remaining ½ tablespoon of chives. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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