Goat Cheese Omelet with Mushroom Cream Sauce

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As I eat eggs in some form each morning, whether scrambled with sharp cheddar cheese or fried served with bacon and almond flour pancakes, I am always experimenting with ways to spice up the morning routine.

Eggs are the perfect food, containing all 9 of the essential amino acids and require virtually no digestion.  They are also high in cholin, necessary for brain functioning and memory, thus a great way to jump start your day!  The protein, good fat of the goat cheese, and leafy green combination of this dish with sustain you throughout the day.

This quick mushroom cream sauce is easy to make and simply delightful.  You can taste the buttery flavor, yet it is not too rich.  The bitter arugula greens provide a contrasting flavor.

Ingredients for 1 omelet:

2 eggs, beaten with a tablespoon of milk

goat cheese crumbles

2 mushrooms, thinly sliced

1 tsp bacon grease

1 tablespoon red onions, chopped

1 clove garlic, minced

1 tablespoon heavy cream

salt and pepper

arugula

Over medium heat, sauté mushrooms, garlic, & onions in bacon grease.  Allow the mushrooms to brown and become soft, about 3 minutes.  Add the cream and continue to sauté.

In a small round non-stick pan or omelet pan, cook eggs and crumble goat cheese in the middle.  Fold omelet in half and allow the goat cheese to melt.

Plate on a bed of arugula with mushroom cream sauce on top.  Bon appetite!

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