Spinach and Mushroom Omelette with Sun-Dried Tomato Pesto and Goat Cheese
Soy-Free, Gluten-Free Friendly, No Added Sugar, Vegetarian
2 Servings, 460 Calories/Serving
Start your day off right with this gourmet vegetarian omelet. Fold fluffy eggs over spinach, mushrooms, and sun-dried tomato pesto, with creamy goat cheese throughout adding pops of flavor.
Ingredients: 4 eggs, 3 ounces organic spinach or other leafy greens, ΒΌ pound organic cremini or other button mushrooms, 1 ounce goat cheese, 2 ounces sun-dried tomato pesto
Instructions
1
Prep the ingredients
- Use a damp paper towel to gently wipe the mushrooms clean as needed, then thinly slice.
- Heat 2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the mushrooms and season lightly with salt and pepper. Cook for 3 min, stirring occasionally. Add the spinach and cook for 2 min, or until wilted, stirring occasionally. Stir in the sun-dried tomato pesto and cook for 1 min. Turn off the heat and transfer the vegetables to a mixing bowl. Carefully wipe the saute pan clean.
- Crack the eggs into a second mixing bowl and whisk until smooth.
2
Make the omelets
- Add 1-2 tbsp. of cooking oil to the saute pan and place over medium heat. When the oil is hot, carefully pour in half of the eggs. Swirl the pan to spread into an even layer and cook for 1 min, or until lightly set. Top the eggs with half of the cooked vegetables and cook for 1 more min. Sprinkle half of the goat cheese over the omelet. Use a rubber spatula to gently scoot the omelet onto a serving plate and fold it in half to enclose the cheese.
- Return the pan to the stovetop and repeat to make the second omelet.
3
Serve
Contains: Eggs, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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