On a lazy weekend morning, when you have time to truly savor a good breakfast, try this hearty Mexican omelette. Mushroom and spinach lend an earthy flavor, goat cheese adds tang and your favorite salsa gives it some punch.
How to Make
Ingredients
You will need:
3 eggs
a handful of spinach
4 button mushrooms
1 ½ ozs. of semi-soft goat cheese
We chose mature spinach for our omelette which lends a more pronounced spinach taste. Baby spinach will give it a more delicate taste.
Preparing Spinach and Mushroom Filling
Slice the mushrooms and remove the stems from the spinach.
Heat 1 tsp. of vegetable. oil over medium. Add the sliced mushrooms. Cook for 1 minute.
Add the spinach
Cook until the liquid given off by the mushrooms has evaporated. Set the filling aside while you prepare the omelette.
Preparing the Omelette
Beat the eggs well.
Preheat the 2 tablespoons of oil to medium-hot. Pour in the beaten eggs.
When the eggs are nearly set, flip the omelette.
Add the sautéed mushrooms and spinach then the goat cheese. Fold the omelette over the filling and let cook for 30 seconds more to soften the goat cheese.
This is how your finished omelette will look on the inside. Looks delicious, doesn’t it?
Serving
Serve your omelette with some hearty bread or tortillas and your favorite salsa. Try one of these salsa recipes: Cascabel Salsa, Guajillo Salsa, Restaurant Salsa.
Provecho!
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time :20 minutes minutes
Servings: 1 omelette
Nutrition
Serving: 1omelette | Calories: 657kcal | Carbohydrates: 4g | Protein: 30g | Fat: 58g | Sodium: 462mg