Protein omelette with mushrooms and goat cheese

In Cooking
2 min read

Try this healthy breakfast recipe. Goat cheese is low in sodium and rich in vitamins. The combination of eggs, mushrooms, shallots and watercress provides significant benefits in the form of antioxidants and anti-inflammatory components. This mushroom and goat cheese protein omelet is loaded with healthy nutrients.

(Recipe for 6-8 people)

6 tablespoons unsalted butter;
350 gr. shiitake mushrooms (or mushrooms), cut the stems, chop the caps coarsely;
3 medium shallots, chopped;
2 bunches fresh watercress, cut into 20cm lengths
Salt, black ground pepper;
18 large eggs;
250 gr. fresh crumbled goat cheese.Protein omelette with mushrooms and goat cheese
Cooking method
Preheat oven to 100 degrees.
Melt 3 tablespoons butter in a large skillet over medium heat.
Add mushrooms and fry for about 7 minutes until golden brown, stirring occasionally.
Then add shallots and sauté until tender, 3 minutes.
Add watercress, season with salt and pepper to taste, cook 1 minute.
Whisk 6 eggs in a medium bowl, season with salt and pepper.
Melt 1 tablespoon butter in an additional skillet over medium heat.
Add beaten eggs to the skillet. Raise the edges occasionally with a spatula to keep the egg from sticking. Cook for 4 minutes until the bottom of the omelet is golden.
Place one third of the mushrooms in the center of the omelet and sprinkle 1/3 of the goat cheese on top.
Using a rubber spatula, fold the edges of the omelet into the center to completely enclose it.
Slide the omelet onto a large insulating plate and place in the oven to keep it warm.
Repeat with remaining butter, eggs and filling to make 2 more omelettes.