Mushroom Omelette With Spinach and Goat Cheese – A Gluten-Free Breakfast Recipe

This is my go-to mushroom omelette recipe. Sometimes I make a bacon mushroom or mushroom tomato omelette instead, but I typically stick with this delightful blend of creamy goat cheese, fresh spinach, and garlicky mushrooms. I don’t always add cheese to omelette recipes since dairy doesn’t love me as much as I love it, but this recipe just isn’t the same without a dollop of goat cheese.

Before we continue, I have a confession to make: I struggle to make omelettes look pretty. I can make omelettes taste good, but I can’t recreate the picture-perfect omelettes found at 5-star restaurants during Sunday brunch. When I get bored, I Google terms like “beautiful omelette” and stare at the relevant images in envy. I guess there are worse ways to spend my time, though.

This omelette recipe feeds one person, but it can easily be doubled or tripled. Don’t get too hung up on measuring portions for the goat cheese, spinach, and mushrooms. Use as much or as little of each ingredient as you want.

Start by beating the eggs with a dash of salt and pepper. If you have multiple kids fighting for your attention, you probably won’t beat the eggs as well as you could. They’ll still taste fine, but they’ll probably contain white splotches rather than being one beautiful golden yellow hue.

After you beat the eggs, pour them in a nonstick skillet. Use a spatula to gently push up the edges.

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While the omelette cooks, prepare your mushroom mixture. Drizzle a skillet with olive oil and fill it with onions, garlic, and mushrooms.

Mushrooms and Onions

Add parsley, rosemary, and thyme, if desired. The omelette still tastes great without the herbs.

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Saute your veggies for 5 to 7 minutes, then add goat cheese.

Mushrooms

Place some spinach and the mushroom mixture on the omelette, then fold it in half.

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Top your omelette with the remaining mushroom mixture and sprinkle with fresh parsley leaves.

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Serve with fresh fruit or bacon. Yeah, there’s no bacon in this picture, but you can never go wrong with bacon. Well, unless you’re making brunch for vegetarians.

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Mushroom, Goat Cheese, and Spinach Omelet - A Gluten-Free Breakfast Recipe
Print Recipe
Creamy goat cheese complements the rich, earthy taste of fresh mushrooms and the peppery taste of fresh spinach leaves beautifully in this delightfully delicious omelette.
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Mushroom, Goat Cheese, and Spinach Omelet - A Gluten-Free Breakfast Recipe
Print Recipe
Creamy goat cheese complements the rich, earthy taste of fresh mushrooms and the peppery taste of fresh spinach leaves beautifully in this delightfully delicious omelette.
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
10 minutes
Ingredients
Servings: person
Instructions
  1. Beat eggs well, then pour into a nonstick skillet. Heat over medium-high heat for 3 to 5 minutes, lifting the edges with a spatula to ensure even cooking.
  2. Combine mushrooms, onions, garlic, parsley, rosemary, and thyme in a skillet drizzled with olive oil. Saute for 5 to 7 minutes, then add goat cheese.
  3. Heat a few more minutes and set aside. Place baby spinach leaves in the omelette, then top with 3/4 of the mushroom and goat cheese mixture. Fold in half.
  4. Top omelette with remaining mushroom mixture and fresh parsley.
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