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Creamy Veggie & Goat-Cheese Omelette Bliss

Creamy Veggie & Goat-Cheese Omelette Bliss
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the egg base:
  • 4 large eggs
  • 3 tbsp (45 ml) half-and-half (or whole milk)
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp unsalted butter (or neutral oil)
For the filling:
  • 1 tbsp olive oil
  • 1/2 small onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 cup baby spinach leaves
  • 2 oz (60 g) mushrooms, thinly sliced
  • 2 oz (60 g) crumbled goat cheese
  • 2 tbsp chopped fresh chives (or parsley)

Method
 

  1. In a medium mixing bowl, whisk together the eggs, half-and-half, salt and pepper until the mixture is pale yellow and slightly frothy. Let it rest while you cook the filling (this helps the texture become more tender).
  2. Heat the olive oil in a non-stick skillet (8-10 inch/20-25 cm) over medium heat. Add the diced onion and red pepper. Sauté for about 2–3 minutes until they soften and begin to caramelise at the edges.
  3. Add the mushrooms to the skillet, continue cooking for another 1–2 minutes until the mushrooms release their moisture and it evaporates. Add the spinach, toss for 30 seconds until just wilted, then transfer the filling to a small plate and cover to keep warm.
  4. Wipe the skillet quickly if needed, then return it to medium-high heat and add the butter. Once melted and the butter foams, pour in the egg mixture. Immediately as the edges begin to set, use a silicone spatula to gently draw the set edges toward the centre, tilting the pan so the uncooked egg flows underneath. Continue this for about 30–45 seconds until the top is still slightly glossy and the surface mostly set.
  5. Reduce heat to low. Sprinkle the sautéed veggies in a neat line across one half of the omelette. Crumble the goat cheese evenly over the veggies. Then fold the free edge of the omelette over to cover the filling. Cover the skillet with a lid, turn off the heat, and let it rest for 1 minute — the residual heat will ensure the centre is cooked through and the cheese melts into a creamy blanket.
  6. Slide the omelette onto a warm plate, sprinkle with chopped chives, and cut into two if sharing. Serve immediately while the texture is tender and the filling is warm and creamy.

Notes

Tips:
  • Letting the egg mixture rest after whisking helps the proteins relax and gives a more tender, fluffy texture.
  • Pre-cooking the vegetables removes extra moisture, preventing a soggy omelette.
  • Use a skillet with angled sides so the omelette slides out readily — this helps when folding and serving.
Variations:
  • Vegan option: Replace eggs with 1 cup chickpea flour mixed with 1 cup water (plus ¼ tsp turmeric for colour), and substitute goat cheese with a vegan cheese or nut-based ricotta.
  • Spicy twist: Add ¼ tsp cayenne pepper to the egg mixture and include diced jalapeño with the veggies for a kick.
  • Mediterranean version: Swap goat cheese for feta, use spinach and sun-dried tomatoes instead of bell pepper, and finish with a sprinkle of za’atar herbs.