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.
Gather Your Ingredients
You will need 3 eggs, a handful of spinach, 4 button mushrooms, and 1 1/2 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.
Preparing Spinach and Mushroom Filling
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.
Cook until the liquid given off by the mushrooms has evaporated. Set the filling aside while you prepare the omelette.
Preparing the Omelette
Beat the eggs well.
Preheat the 2 tablespoons 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.
This is how your finished omelette will look on the inside. Looks delicious, doesn’t it?
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!
Spinach Mushroom Goat Cheese Omelette
Prep
Cook
Total
Yield 1 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.
Ingredients
- 3 eggs
- 4 button mushrooms
- 1 handful spinach leaves (about 1 cup loosely packed)
- 1 1/2 ounces 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.
Courses Breakfast
Cuisine Mexican
Nutrition Facts
Serving Size 1 omelette
Amount Per Serving | ||
|---|---|---|
Calories 657 | ||
% Daily Value | ||
Total Fat 58 g | 89% | |
Sodium 462 mg | 19% | |
Total Carbohydrates 4 g | 1% | |
Protein 30 g | 60% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Mexican Breakfast Recipes
Get the latest recipes and news.
Armando says
you always have a wonderful ideas.
i was born in michoaca, mexico, you have to make a plate with carnitas michiacanas