This is my favourite hot breakfast, sometimes brunch, lunch or even dinner. It’s full of creamy garlicky yumminess that will have you coming back for more. I use Meredith Valley Marinated Goat Cheese, it’s my absolute fave and I could eat it all day, but any Goat cheese works. The heat from the pan makes it ooze and blend through the mushrooms and spinach. You can also add some hot sauce if you like a bit of heat like me!

This is not the prettiest one I’ve made, but no matter how this turns out visually, it always tastes amazing!

Mushroom, Goat Cheese and Spinach Omelette

A simple and tasty omelette, it's vegetarian, low carb and nutritious. The goat cheese adds a creaminess, the mushroom and spinach are full of garlic buttery deliciousness and it's a definite crowd pleaser. Serve alone or with a side salad, something simple as it's already packed with flavour.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: Easy, Goats cheese, Healthy, Quick, vegetarian

Prep Time: 4 minutes minutes

Cook Time: 12 minutes minutes

Servings: 1 or 2

Cost: $10

Ingredients

• 2 clove garlic
• 50 gm butter
• 250 gm mushrooms
• 1 handful spinach leaves
• 3 eggs
• 80 gm Goat Cheese
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper

Instructions

• Slice mushrooms and finely chop garlic
  
• Melt butter in pan, add garlic.
• Add sliced mushrooms and cook until soft.
• Add spinach leaves a cook until softened.
• Remove from heat and set aside.
• Mix eggs with 1/2 tsp each of salt and pepper
• Place oil on sauce pan, then egg mix and cook until firm.
• Flip to other side.
• Add goat cheese then mushroom and spinach mix down the centre of the omelette.
• Fold sides over and serve.
  

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