Spinach Mushroom Goat Cheese Omelette

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See original recipe at: mexicanfoodjournal.com

kept byDouglasC
recipe bymexicanfoodjournal.com

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Ingredients:

3 eggs
4 button mushrooms
1 handful spinach leaves about 1 cup loosely packed
1 ½ tbsp. semi-soft goat cheese
2 tbsp. + 1 tsp. vegetable oil
salt to taste
your favorite salsa

Preparing the Filling

Clean the mushrooms.
Slice the mushrooms and remove the stems from the spinach.
Heat 1 tsp. of vegetable. oil over medium. Add the sliced mushrooms. Cook for 1 minute.
Add the spinach to the pan.
Cook until the liquid given off by the mushrooms has evaporated.
Set aside while you prepare the omelette.

Cooking the Omelette

Beat the eggs well.
Preheat the 2 tbsp. of oil to medium-hot. Pour in the beaten eggs.
When the eggs are nearly set, flip the omelette.
Add the sautéed mushrooms and spinach then the goat cheese. Fold the omelette over the filling and let cook for 30 seconds more to soften the goat cheese.