Wild Mushroom and Goat Cheese Omelet

Wild Mushroom and Goat Cheese Omelet


  • 6 tablespoons unsalted butter
  • 3/4 pound mushrooms, stems discarded and caps thickly sliced
  • 3 medium shallots, very finely chopped
  • 6 ounces pea shoots
  • Salt and freshly ground pepper
  • 1 ½ dozen large eggs
  • 8 oz fresh goat cheese


Preheat the oven to 225°. In a large skillet, melt 3 tbsp. of butter. Add mushrooms and cook over med. high heat, stirring occasionally, until golden, about 7 min. Add shallots and cook, stirring, until softened, about 3 min. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 min. Keep warm. Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tbsp. of butter. Whisk the eggs again and add them to the skillet. Cook over med high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes. Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half and serve.  Repeat with the remaining butter, eggs and filling to make 2 more omelets. Serve at once.

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