French Omelette with Mushrooms & Truffled Goat Cheese

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The difference between a French omelette and an American omelet is twofold: 1) the eggs in a traditional French omelette are whipped until fluffy, making for a less dense and airier delight, and 2) the eggs are cooked slowly over a low heat so that barely any brown color is transferred to the omelet itself.  For this French-style omelette I kept the filling simple—sautéed mushrooms with garlic, fresh thyme and a dollop of truffled goat cheese.  (If you can’t find a log of truffled goat cheese, simple add a drizzle of black or white truffle oil into room temperature goat cheese and combine it with a fork until well mixed.)  A flavorful morning-time dish that would also be a nice simple dinner idea when served with a fresh green salad.

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(To view this recipe, click on the blue title of the blog post above*)

French Omelet with Mushrooms & Truffled Goat Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1
  • Difficulty: medium
  • Recipe type: Breakfast

Ingredients:

  • 2 large eggs, beaten
  • salt and pepper
  • fresh thyme
  • olive oil
  • olive oil spray
  • Pinch of crushed red pepper flakes
  • 1/4 cup sliced mushrooms, chopped
  • 1 large garlic clove, sliced
  • 1 Tablespoon truffled goat cheese, room temperature

Directions:

  1. In a small mixing bowl, beat the eggs with a fork and season with a pinch of salt and pepper. In the meantime in a small sauté pan, heat 1 teaspoon of olive oil over medium heat and add in the pepper flakes, mushrooms, garlic, fresh thyme and another pinch of salt and pepper. Sauté for 5-7 minutes, or until the mushrooms are tender and they have lost most of their liquid. Transfer the cooked mixture to a small plate.
  2. Spray the same sauté pan with cooking spray. Add in the beaten eggs and over low heat, cook the layer of eggs until the sides seem set, about 5 minutes. Add in the mushroom mixture to the middle of the egg layer, along with the goat cheese. Gently fold over the outer edges of the omelette towards the center and carefully flip the omelette over to finish the cooking, about 1 minute more.
  3. Serve warm over baby greens, along with a serving of fresh fruit.

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