Hearty Mexican omelette prepared with spinach, mushroom, and semi-soft goat cheese.
- 3 eggs
- 4 button mushrooms
- 1 handful spinach leaves (about 1 cup loosely packed)
- 1 1/2 ounces 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.