Omelette with Spinach, Bacon, Mushrooms, and Goat Cheese

My recipe ideas come for strong cravings or starvation. This omelette was no different. I’m sure this fact will be obvious when you make it and notice how stuffed it is with fillings.
This makes enough for two big servings but as I mentioned I was H-O-N-G-R-Y (as my mom would say).


  • 4 or 5 Mushrooms, diced
  • Two handfuls of spinach
  • Goat Cheese (About 1 inch out a log or a handful of crumbles)
  • 3 Pinches of Bacon Bits
  • 3 Large Brown Eggs
  • Medium Frying Pan
  • Medium Bowl
  • Olive Oil or Butter
  • 2 dashes Dill Weed
  • 1 dash Garlic Powder
  • 3 dash Chopped Onions (Dried)
  • Salt, to taste

Warm frying pan to medium high heat and add olive oil or butter. Saute Mushrooms and Spinach.

While the veggies cook, crack eggs into bowl and add spices and goat cheese. If the goat cheese does not break apart completely, that’s okay.

When veggies are done, add bacon bits and cook for a minute or two. Add egg mixture and cook until edges turn light yellow and the middle starts to solidify, like a pancake. Then flip and cook other side until done.

Note: I have learned the hard way that even dirty dishes will ‘disappear’ if left unattended in the community kitchen at college. In an effort to minimize the amount of dishes I have to wash, I used a small pan – MISTAKE. Unfortunately, my hunger couldn’t be contained in that pan size so the egg mixture remained very wet even after the edges were done. If this happens to you, don’t fret.

Mom Tip: Use two spatulas to flip your omelette, transfer it to a larger pan or wrap the handle of your pan completely in a couple layers of aluminum foil and bake it in the oven at 350 for 5-8 minutes to finish cooking (as long as your pan is copper, stainless steel or cast iron – don’t try this with a nonstick pan).

Also, halving the recipe for our small pan friends saves a lot of headache. If you can mute your hunger, this is probably the best solution.



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