Friar's Omelet
Elevate your breakfast or brunch game with the Friar's Omelet—a luscious medley of earthy button mushrooms, vibrant baby spinach, and creamy goat cheese, all enveloped in fluffy, golden eggs. This elegant yet easy-to-make omelet is infused with the aromatic flavors of fresh thyme and sautéed garlic, creating a savory bite that's truly irresistible. With just 25 minutes from start to finish, it’s a quick yet refined dish perfect for two. Light and wholesome, thanks to the olive oil base, this recipe makes an excellent centerpiece for any morning spread. Pair it with crusty bread or a fresh green salad for a delightful and balanced meal. Perfect for vegetarian lovers, the Friar's Omelet delivers restaurant-quality results right in your own kitchen.
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Ingredients
- 4 large eggs
- 120 grams button mushrooms
- 50 grams baby spinach
- 40 grams goat cheese
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 clove garlic
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Clean and slice the button mushrooms. Mince the garlic clove.
Step 2
Crack the eggs into a medium bowl, add the salt and black pepper, and beat with a fork or whisk until well combined.
Step 3
Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Step 4
Add the minced garlic and fresh thyme to the skillet. Sauté for an additional 1–2 minutes until fragrant. Remove the mushroom mixture from the skillet and set aside.
Step 5
In the same skillet, melt the unsalted butter over medium-low heat. Pour in the beaten eggs and allow them to spread evenly across the skillet.
Step 6
Cook the eggs gently, using a spatula to push the edges towards the center as they cook, tilting the skillet to let uncooked egg flow to the edges.
Step 7
When the eggs are mostly set but still slightly runny on top, evenly distribute the mushrooms, baby spinach, and crumbled goat cheese over one half of the omelet.
Step 8
Using the spatula, carefully fold the other half of the omelet over the filling. Press gently to seal and cook for 1–2 more minutes to warm the filling.
Step 9
Slide the omelet onto a plate and cut in half to serve. Garnish with additional thyme leaves if desired.
Nutrition Facts
| Serving size | (395.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 491.9 |
| Total Fat 37.4g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 754.3mg | 0% |
| Sodium 1512.5mg | 0% |
| Total Carbohydrate 8.5g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 3.2g | |
| Protein 30.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 173.6mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 680.4mg | 0% |
Source of Calories