Mushroom, Goat Cheese, And Spinach Omelet

• 2 Eggs, Beaten
• 1/4 cups Mushrooms, Sliced
• 1/4 Small Yellow Onion, Chopped
• 1 clove Garlic, Minced
• Chopped Parsley Leaves, As Needed For Filling And Garnish (optional)
• 1 teaspoon Fresh Rosemary, Minced
• 1 teaspoon Fresh Thyme, Minced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Garlic And Herb Goat Cheese
• 1/8 cups Baby Spinach Leaves
• Salt And Pepper, to taste

1. Beat eggs well, then pour into a nonstick skillet. Heat over medium-high heat for 3-5 minutes, lifting the edges with a spatula to ensure even cooking.
2. In another skillet, combine mushrooms, onions, garlic, parsley, rosemary, and thyme in a skillet drizzled with olive oil. Saute 5-7 minutes, then stir in goat cheese until ingredients are coated. Season to taste with salt and pepper. Heat a few more minutes and set aside.
3. Place baby spinach leaves in the omelette, then top with 3/4 of the mushroom and goat cheese mixture. Fold in half. Top omelette with remaining mushroom mixture and garnish with fresh parsley.

eggs, ubc, ubc, clove garlic, parsley, fresh rosemary, fresh thyme, olive oil, garlic, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mushroom-goat-cheese-and-spinach-omelet/ (may not work)