Portabella Mushroom Goat Cheese Omelette

Recipe Ingredients

1		Portabella mushroom - diced
1		Bell pepper
		= (preferably red or yellow pepper)
1		Onion - diced (medium)
1/4 cup	59ml	White wine
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Basil
		= (preferably fresh)
6		Eggs
		= (3 for each omelette)
3 tablespoons	45ml	Goat 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.

Description:

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

works well for brunch or lunch."

Source:
Breakfast Recipes at http://www.fabulousfoods.com

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