Portabello Mushroom & Goat Cheese Omelet Recipe - FIXATE

This omelet is absolutely DELICIOUS!!  It's very easy to make and it tastes so good you won't believe that it's healthy.  YES, HEALTHY!!  If you make this once it will not take you as long to prep and cook it the second time.  I prepped everything then cooked it.  Next time I'll start with sautéing the mushrooms then prepare the rest.  TIME SAVER for sure. The goat cheese gives these eggs a decadent taste.  See variations at the bottom of the recipe.  Be creative!

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                Enjoy the recipe!

Portabello Mushroom & Goat Cheese Omelet
Serves: 1 Prep Time: 15 min. Cook Time: 8 min.
21DF: 1G, 1R, 1/2B, 1 tsp

Ingredients:
2             Large Eggs
2 Tbsp.   Water (or unsweetened almond milk)
1/2 tsp.    Sea Salt or Himalayan Sea Salt
1 dash     Ground Black Pepper
1 tsp.       Olive Oil, divided use
3/4 cup    Thinly Sliced Baby Portabello (or button) Mushrooms
1 Tbsp.    Crumbled Goat Cheese
1 Tbsp.    Chopped Fresh Flat Leaf Italian Parsley (optional)

Directions:
1.  Combine eggs, water, salt and pepper in a medium bowl; whisk to blend.  Set aside.
2.  Heat 1/2 tsp. oil in medium skillet over medium-low heat.
3.  Add mushrooms; cook, stirring frequently, for 5 minutes, or until tender.  Remove mushrooms from pan.  Set aside.
4.  Heat remaining 1/2 tsp. oil in same skillet over medium-low heat.
5.  Add eggs.  Do not stir.  As eggs set, lift edges, letting uncooked portion flow underneath.
6.  When eggs are almost set add mushrooms and cheese.  Cook for 1-2 minutes, or until heated through.  Gently fold in half.
7.  Serve omelet immediately, garnished with parsley, if desired.
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Variations:
(Other good omelet combinations include)

• Red bell peppers and grated Parmesan cheese
• Spinach and feta cheese
• Broccoli and cheddar cheese
• Asparagus and provolone cheese

Source: Autumn Calabrese presents Fixate, 101 Personal Recipes to use with the 21 Day Fix Portion-Control Program.  

Available for Purchase at http://bit.ly/1eK1Q3g