It was a usual morning, and I had no idea what I was going to eat. But the result was so amazing that I had to ignore the deadlines and put the recipe of this omelet online ASAP. Absolutely orgasmic, as much as I hate the word.
a splash of milk (optional);
1 slice of goat cheese, divided in half;
1 small onion;
herbs of choice (optional);
olive oil for cooking;
salt and pepper to taste
Heat two pans and add some oil.
Slice the mushrooms and onion.
Whisk eggs (and milk, if using).
Add mushrooms and onion into one of the pans, pour the eggs into another. Reduce their heat to a minimum and stir the mushrooms occasionally.
Cook your omelet as if it was a pancake – just leave it alone. When you see it’s almost done, add the cheese on one side. After a minute, add the cooked mushrooms.
Fold the omelet in half. Tips: it will be easier to do this if you skip the milk or add a pinch of flour. Cook for another 20 seconds and transfer to a plate.
If using, sprinkle herbs on top. I also presume you added some salt to your eggs and then some more to the mushrooms. I also had some horseradish on the side. It turned out to be a great low-carb breakfast. Because carbs are reserved exclusively for potatoes.