Wild Mushroom and Goat Cheese Omelets

Wild Mushroom and Goat Cheese Omelets Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 tbsp. unsalted organic butter
  • 4 oz. organic shiitake mushrooms, sliced
  • 8 large organic, omega-3 eggs
  • 2 whole organic shallots, chopped
  • 4 oz. rganic goat cheese, crumbled
  1. Preheat the oven to 225°. In a large skillet, melt 1 teaspoon of the butter. Add the shiitake and cook over medium high heat, stirring until golden, about 5 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Keep warm. Crack 2 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt ½ tablespoon of the butter. Whisk the eggs again and add them to the skillet. Cook over moderately high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes. Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half; serve immediately or transfer it to the oven to keep warm. Repeat with the remaining butter, eggs and filling to make 3 more omelets. Serve at once.

Nutrient Information Per Batch

1498.3 kcal Calories, 591.23 mg Calcium, 28 g Carbohydrate, 1902.6 mg Cholesterol, 119.72 g Total Fat, 4.03 g Fiber, 10.7 mg Iron, 119.7 mg Magnesium 1358.91 mg Potassium, 80.84 g Protein,139.64 mcg Selenium, 1158.25 mg Sodium, 6.29 g Sugars, 6.63 mg Zinc, 64.74g Saturated fat, 0 trans Fat, 34.82 g Monounsaturated fats, 8.17 g Polyunsaturated fats, 5959.11 IU Vitamin A, 1.04 mg Vitamin B6, 5.26 mcg Vitamin B12, 6.4 mg Vitamin C, 140 IU Vitamin D, 5.2 Vitamin E, 7.98 mcg Vitamin K, 234.82 mcg Folate,0.52 mg Vitamin B1(Thiamin),4.8 mg Vitamin B3(Niacin),3.01 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1324 mcg Lutein and Zeaxanthin, 0.31 g ALA, 0.02 g EPA, 0.15 gDHA,1369.95 mg Phosphorous, 0.74 mg Manganese, 0 mcg Alpha carotene, 215.98 mcg Beta carotene, 36 mcg Beta cryptoxanthin, 0.15 g Conjugated Linolenic Acid


  • No Peanuts
  • No Corn
  • No Yeast
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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