Goat Cheese and Mushroom Omelette

A fluffy omelette filled with softened mushrooms and crumbled goat cheese. The cheese adds a gentle tang that balances the earthy mushrooms, and the whole thing is ready in about 15 minutes.

Total time: 15 min
Serving: 1
Calories per serving: ≈ 200

Real ingredients
Sour turns sweet
Made to share

Folded omelette with mushrooms, crumbled goat cheese and parsley in a black frying pan, eggshells nearby — Fluffy. Earthy. Tangy.

Ingredients

3 oz mushrooms, chopped
2 teaspoons nonfat milk
½ cup liquid egg substitute (or 2 large eggs, beaten)
1 teaspoon olive oil, divided
1 oz goat cheese, crumbled
1 dash ground black pepper
1 dash salt

How to make it

Soften the mushrooms
Fry the mushrooms in half the olive oil for about 4 minutes, until soft, then set them aside.
Whisk the eggs
Beat the egg substitute with the milk, salt and pepper. Wipe the skillet with the rest of the oil.
Cook the omelette
Heat the skillet for 30 seconds, pour in the egg mixture and let it set for 2 minutes. Scatter the goat cheese and mushrooms over the top and cook for 2 minutes more.
Flip and finish
When it is almost done, turn the omelette out onto a flat plate, then slide it back into the pan with a spatula to cook the other side. Serve warm.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry