Receta SRC: Group D
Secret Recipe Club Reveal Day: Group D
Secret Recipe Club: Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
Welcome Back! I am thrilled to be participating in the The Secret Recipe Club Reveal Day. This month I was assigned Natural Noshing.
Nora is an active, twenty something, "foodie" with a passion for nutrition and eating "real" food. Nora's wonderful blog is full of great recipes~ Her recipes range from dairy-free, grain-free, gluten-free, refined sugar-free to vegan and vegetarian meals. If you are looking for healthy recipes, you will find them here~
I decided to try her recipe for Sun-Dried Tomato, Mushroom and Goat Cheese Omelette I choose this recipe because not only did it look delicious, but I love a good omelette! This omelette has all my favorites, sun-dried tomatoes, mushrooms, and goat cheese:)
Name of Recipe: Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
Recipe from: Natural Noshing
Secret Recipe Club: Reveal Day Group D
Ingredients:
- 2 eggs
- 1 egg white
- splash of milk or water
- black pepper to taste
- 3-4 mushrooms, sliced
- sea salt to taste
- 1 1/2 t oil, divided (or use the oil from jarred sun-dried tomatoes for more flavor)
- 1 handful baby spinach
- 2 T jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
- 1-2 T goat cheese, crumbles
Directions:
In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside.
In medium skillet, add 1 t oil over medium heat. Add mushrooms, spinach with sea salt and saute' until golden brown. (about 5 minutes or so) stirring occasionally. Remove from pan and cover to keep warm.
Add remaining 1/2 t oil to pan and swirl to coat. Whisk eggs again briefly before adding to the pan. Pour in eggs and swirl around pan to coat evenly. Cover and let cook for 2 minutes then sprinkle or lightly spray with a couple drops of water, this helps moisten the omelette. Cover again and cook until almost set and cooked through (2-3 mins.)
Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette and fold over and gently slide onto plate. Fold over the other side on top of the filling, garnish with remaining mushrooms and an additional sprinkle of goat cheese.
**I made a few changes to this recipe. Instead of goat cheese, I used feta cheese; Instead of sun-dried tomatoes in oil, I used sun-dried tomato pesto, and my baby spinach spoiled before I could use it, so I left it out.
I really liked the flavor combination in this omelette. It was delicious! It is a wonderful, tasty and quick to the table, late night dinner. Thank you Nora for this wonderful recipe that I will be making again soon~