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You are here: Home / Eggs / Spinach Mushroom Goat Cheese Omelette

Spinach Mushroom Goat Cheese Omelette

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Omelette de Espinacas Hongos y Queso de Cabra

On a lazy weekend morning, when you have time to truly savor a good breakfast, try this hearty Mexican omelette. Mushroom and spinach lend an earthy flavor, goat cheese adds tang and your favorite salsa gives it some punch.

Mexican Spinach Mushroom Goat Cheese Omelette

How to Make

Ingredients

You will need:

  • 3 eggs
  • a handful of spinach
  • 4 button mushrooms
  • 1 ½ ozs. of semi-soft goat cheese

We chose mature spinach for our omelette which lends a more pronounced spinach taste. Baby spinach will give it a more delicate taste.

Ingredients Spinach Mushroom Goat Cheese Omelette

Preparing Spinach and Mushroom Filling

Slice the mushrooms and remove the stems from the spinach.

Sliced Mushrooms Chopped Spinach

Heat 1 tsp. of vegetable. oil over medium. Add the sliced mushrooms. Cook for 1 minute.

Sauteeing Mushrooms

Add the spinach.

Sauteeing Spinach and Mushrooms

Cook until the liquid given off by the mushrooms has evaporated. Set the filling aside while you prepare the omelette.

Sauteed Mushrooms and Spinach in Pan

Preparing the Omelette

Beat the eggs well.

Beaten Eggs in Bowl

Preheat the 2 tablespoons of oil to medium-hot. Pour in the beaten eggs.

Pouring Beaten Eggs Into Frying Pan

When the eggs are nearly set, flip the omelette.

Cooking Omelette in Frying Pan

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.

Making Spinach Goat Cheese Omelette in Pan

This is how your finished omelette will look on the inside. Looks delicious, doesn’t it?

Omelette Goat Cheese Mushroom Spinach

Serving

Serve your omelette with some hearty bread or tortillas and your favorite salsa. Try one of these salsa recipes: cascabel salsa, restaurant salsa, or guajillo chile salsa. Provecho!

Mexican Spinach Goat Cheese Mushroom Omelette
Mexican Spinach Mushroom Goat Cheese Omelette
Print Pin
5 from 2 votes

Spinach Mushroom Goat Cheese Omelette

Hearty Mexican omelette prepared with spinach, mushroom, and semi-soft goat cheese. Mushroom and spinach lend an earthy flavor, goat cheese adds tang and your favorite salsa gives it some punch. Perfect to savor on a lazy weekend morning.
Course Breakfast
Cuisine Mexican
Keyword spinach omelette, spinach omelette recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 omelette
Calories 657kcal
Author Andrés Carnalla

Ingredients

  • 3 eggs
  • 4 button mushrooms
  • 1 handful spinach leaves about 1 cup loosely packed
  • 1 ½ tbsp. semi-soft goat cheese
  • 2 tbsp. + 1 tsp. vegetable oil
  • salt to taste
  • your favorite salsa

Instructions

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.

Serving

  • Serve your omelette with some hearty bread or tortillas and your favorite salsa.

Nutrition

Serving: 1omelette | Calories: 657kcal | Carbohydrates: 4g | Protein: 30g | Fat: 58g | Sodium: 462mg

More Mexican Breakfast Recipes

  • Huevos Rancheros
  • Huevo a la Mexicana
  • Chorizo and Eggs
  • Migas Norteñas
  • Chorizo Egg Breakfast Burritos
  • Bacon Potato Egg Breakfast Tacos

More Eggs

  • Machaca con Huevo
  • Spanish Omelette
  • Scrambled Egg Torta with Salsa Verde
  • Chorizo and Egg Breakfast Burrito

Reader Interactions

Comments

  1. Armando says

    August 02, 2017 at 1:33 pm

    5 stars
    you always have a wonderful ideas.
    i was born in michoaca, mexico, you have to make a plate with carnitas michiacanas

    Reply

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
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  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
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