Bacon & Goat Cheese Omelet
Create a new Christmas tradition with this Bacon & Goat Cheese Omelet with mushrooms and asparagus. It's a new favorite in this house, sure to be devoured in minutes by anyone in site!
Prep Time15 minutes mins
Cook Time6 minutes mins
Total Time21 minutes mins
Course: Breakfast
Cuisine: French
Keyword: Breakfast, Christmas Breakfast, Eggs, Omelet
Servings: 1 omelet
Calories: 22kcal
- 3 large eggs
- 1 tsp heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp fresh pepper
- 2 Tbsp chopped asparagus
- 1 Tbsp chopped mushrooms
- 1 Tbsp Trader Joes' garlic & herb goat cheese
In a separate bowl, whisk your eggs and heavy cream together - add the salt and pepper to taste.
Cut your asparagus into 1/4 inch pieces and sauté in a skillet with some olive oil for about 2 minutes and set aside, add you mushrooms cut into the same size and sauté those in the same skillet.
Cook your bacon and cut those into the same size as your asparagus and mushrooms.
With your skillet on med-hi, add your whisked eggs and let it sit for about 1 minute. Pull your omelet to the side and allow the uncooked egg to fall onto the skillet. Do that for about 3 minutes until you get a firm foundation of egg.
Now add your vegetables, bacon and your goat cheese and fold the omelet in half. Cover your skillet and let it bake for 3 minutes or until it is cooked all the way through. You can also turn it over if you don't want to cover it.
Serve with a chilled glass of orange juice and enjoy.
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 1166mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU