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Portabella Mushroom Goat Cheese Omelette Recipe - Cooking Index

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Portabella Mushroom Goat Cheese Omelette

Serves: 2 people

Recipe Ingredients

1   Portabella mushroom - diced
1   Bell pepper
  = (preferably red or yellow pepper)
1   Onion - diced (medium)
1/4 cup 59mlWhite wine
3 tablespoons 45mlButter
2 tablespoons 30mlBasil
  = (preferably fresh)
6   Eggs
  = (3 for each omelette)
3 tablespoons 45mlGoat cheese
  = (half for each omelette)

Recipe Instructions

Saute onions and peppers in butter for about 3 minutes. Add mushroom and continue cooking until vegetables are soft and tender (about 5 minutes). Set aside.

Beat 3 eggs with 1/4 cup water. Heat omelette pan till very hot. Melt a small amount of butter and pour in egg mixture. Use spatula to lift cooked egg from bottom of pan so that liquid eggs will set better.

When eggs begin to set, place half vegetable mixture over 1/2 cooking eggs. Top vegetable mixture with 1/2 the goat cheese. Continue cooking until bottom is brown and eggs are set. Add 1/2 the basil just before carefully folding the half of eggs without the veggies, over the other half. Cook a few seconds more and remove omelette from pan onto serving plate. Repeat with second omelette.

This recipe yields 2 omelettes.


"What a delicous and decadent way to start the day! This recipe also

works well for brunch or lunch."

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