Mushroom and Goat Cheese Omelet with Sautéed Spinach

• 6 units large eggs⇄
• 120 g mixed mushrooms (shiitake, cremini, oyster)⇄
• 110 g goat cheese⇄
• 10 g fresh thyme⇄
• 4 g salt⇄
• 2 g black pepper⇄

Crack eggs into a bowl, slice mushrooms thinly, crumble goat cheese, and chop fresh thyme. Set everything aside for quick assembly during cooking.

💡 Prep all ingredients in small bowls to streamline the cooking process and avoid overcooking the omelet.

• 200 g fresh spinach⇄
• 2 cloves garlic⇄

Rinse spinach thoroughly to remove any grit and pat dry with a clean towel. Peel and mince garlic finely for quick sautéing.

💡 Use pre-washed spinach to save time if you're in a rush.

• 15 g butter⇄
• 120 g mixed mushrooms⇄

Heat a non-stick skillet over medium heat (about 160°C), add butter, and let it melt until it foams. Add sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.

💡 Avoid overcrowding the pan to ensure mushrooms brown rather than steam.

• 6 units large eggs⇄
• 2 g salt⇄
• 1 g black pepper⇄

While mushrooms cook, whisk eggs in a bowl with a pinch of salt and pepper until fully combined and slightly frothy, about 1 minute.

💡 Whisking adds air to the eggs, making the omelet lighter and fluffier.

• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 200 g fresh spinach⇄
• 2 g salt⇄
• 1 g black pepper⇄

In a separate large skillet, heat olive oil over medium heat (about 160°C). Add minced garlic and sauté for 30 seconds until fragrant, then add spinach in handfuls, stirring for 3-4 minutes until wilted and bright green.

💡 Don’t overcook the spinach; it should retain a vibrant color and slight texture.

• 15 g butter⇄
• 6 units whisked eggs⇄

In the skillet used for mushrooms, add a small pat of butter over medium heat (about 160°C). Pour in half of the whisked eggs, swirling the pan to spread evenly, and cook for 2-3 minutes until the edges start to set and lift from the pan.

💡 Use a rubber spatula to gently lift the edges of the omelet to prevent sticking.

• 60 g sautéed mushrooms⇄
• 55 g goat cheese⇄

Sprinkle half of the sautéed mushrooms and crumbled goat cheese over one half of the omelet. Cook for another 1 minute until the eggs are mostly set but slightly runny on top.

💡 Avoid overfilling to ensure the omelet folds easily without breaking.

• 5 g fresh thyme⇄

Use a spatula to fold the unfilled half of the omelet over the filling, forming a half-moon shape. Let it cook for 30 seconds more, then slide onto a plate and sprinkle with chopped fresh thyme. Repeat for the second omelet.

💡 Keep the heat moderate to avoid overcooking the eggs; they should remain tender.

Remove spinach from heat once fully wilted, about 4-5 minutes total cooking time. Adjust seasoning if needed and serve immediately alongside the omelet.

💡 Squeeze a bit of lemon juice over the spinach for a bright flavor boost if desired.