Omelet with Portobello Mushrooms, Spinach and Goatcheese

omelet with portobello mushrooms, spinach and goatcheese
Portobello, spinach and goatcheese omelet
Serves 2
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 - 4 eggs, beaten and S/P added
  2. 1 onion, chopped
  3. 2- 4 handfuls of baby spinach (more than you think, it wilts quickly)
  4. Portobello or brown mushrooms, sliced
  5. A piece of soft goat cheese, (or alternative: 1 tbs of creme fraiche)
  6. Olive oil or coconut oil
  7. Salt and Pepper
Two ways of making this omelet
Preparation 1
  1. Make sure to use a frying pan which doesn't stick, other wise it's really hard to get the omelet out.
  2. Sauté onion in coconut oil or olive oil.
  3. Add mushrooms, and sauté until nicely brown.
  4. Add spinach bit by bit..until it's all wilted and enough according to you.
  5. Add S/P and lower temperature of stove.
  6. Add beaten eggs, it should cover most of the veggies. (if not ..add more eggs or use a smaller frying pan)
  7. Slowly cook the omelet, put on a lid and keep temperature low, otherwise the omelet will burn.This can take at least 10 min.
  8. Add some crumbled goat cheese, salt and pepper, and close lid again for a minute.
  9. Ready to serve.
Preparation 2
  1. Make an omelet with the eggs only, which will result in a thin, pancake kind of omelet.
  2. Don't forget to add salt and pepper.
  3. Make the veggies as described in prep 1.
  4. Place veggies on one half of the omelet, add goat cheese, fold omelet, and heat both sides.
  5. Ready to serve.
  1. Serve with bread or any kind of (rice) cracker
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