Everything Goat Cheese Omelet
A savory omelet perfect for breakfast or brunch
1 tablespoon chopped fresh herbs (like chives, parsley, or thyme)
1 tablespoon milk or water (optional, for fluffiness)
Salt & freshly ground black pepper, to taste
2–3 tablespoons La Bonne Vie Everything Goat Cheese
2–3 large eggs
1 tablespoon olive oil or butter
½ cup sliced mushrooms of your choice
Ingredients:
Heat olive oil or butter in a nonstick skillet over medium heat. Add sliced mushrooms and cook until golden brown and tender, about 4–5 minutes. Season with salt and pepper, then transfer to a small bowl and set aside.
In a bowl, beat the eggs with a splash of milk or water (if using), plus a pinch of salt and pepper.
Add a little more oil or butter to the skillet if needed and reduce heat to medium-low. Pour in the eggs and swirl to coat the pan. Let cook undisturbed for 30 seconds, then gently push the edges toward the center, letting the uncooked egg flow around the sides.
When the eggs are mostly set but still a bit soft on top, place the sautéed mushrooms on one half. Add dollops or crumbles of La Bonne Vie Everything Goat Cheese and a sprinkle of fresh herbs.
Carefully fold the omelet over the filling and cook for another 30 seconds to 1 minute, until the cheese is warm and soft inside. Slide onto a plate and garnish with extra herbs if desired.