Mushroom and Goat Cheese Omelet

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I have an obsession with Le Pain Quotidian’s Mushroom and Goat Cheese Omelet. I go there every weekend and order it. It is just a classic omelet with thinly sliced mushrooms, a bit of spinach, a generous amount of goat cheese, and a drizzle of pesto on the top. It’s perfectly satisfying, and it has earned its place at the top of my favorite brunch list.

Finally, I decided it was time to learn how to make the omelet myself, and I created a pretty spot-on copycat of the meal! This meal is super easy to make, and only takes 10 minutes of preparation time, there is no excuse for me not to cook it at home.

I cooked the omelet low and slow, so that the eggs were silky in texture. A really good omelet takes patience. If you cook an omelet too quickly, the bottom gets browned and it ruins the texture. Keep the heat just above low. Trust me on this one. I don’t flip the omelet, or run a spatula around it to push the uncooked egg to the bottom of the skillet. I just give the eggs time and let them do their thing.

Then once the eggs are firm, I fold the omelet in half and drizzle pesto over the top. Pesto is something that I like to keep in my fridge at all times. A little bit goes a long way and it is the easiest way to add a burst of flavor to a meal. Add it to roasted veggies, spread a bit on a sandwich, or add it to sauces.

I like to eat my mushroom and goat cheese omelet with buttery whole wheat toast. I chop up the omelet and slather it on top of the toast. I think it is the most satisfying breakfast in the world.

Mushroom and Goat Cheese Omelet (inspired by Le Pain Quotidian)

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1

Ingredients

• 2 teaspoons of Butter
• 1 teaspoon of Olive Oil
• 2 Mushrooms
• a tiny handful of Spinach
• 3 Eggs
• Salt and Pepper
• about 2 tablespoons of Goat Cheese
• 1/2 teaspoon of Pesto

Instructions

• One of the things that makes this omelet so distinctive is that the mushrooms are really thinly sliced. Clean your mushrooms and slice them as thin as you can.
• Then melt the butter in a skillet over medium heat. Add the olive oil. Add the mushrooms to the skillet and cook them until each side has browned.
• While the mushrooms cook, whisk the eggs together with a touch of salt and pepper. Set aside.
• Reduce the heat of the burner so that it just above its lowest point. Add the spinach.
• Once the spinach wilts, add the eggs. Move the eggs around the pan so that they are at an equal level and just hitting the edges of the skillet. Use the first 20 seconds to make sure the eggs are laying the skillet perfectly. Then wait.
• After about 3-4 minutes the egg on the top surface of the omelet should be setting up. At this point add the goat cheese.
• Once the egg has fully set, and the goat cheese is melty, run a rubber spatula around the edge of the omelet. Then fold one side of the omelet over.
• Carefully remove the omelet from the skillet, and place it on a plate. Drizzle the pesto over.

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