Mushroom & Goat Cheese Omelette with Spinach Recipe a delicious way to make your breakfast more interesting and healthy. It is also a best way to add in any kind of topping onto your omelette to keep it healthy and delicious. Mushrooms are simply sautéed with dried mixed herbs and then stuffed inside an omelette and topped with some fresh spinach leaves and crumbled goat cheese. The omelette is then folded and served warm. Whole Eggs, Milk, Button mushrooms, Dried oregano, Black pepper powder, Salt, Spinach Leaves (Palak), Goat Cheese, Butter (Salted), Oil 2 Whole Eggs 1/4 cup Milk 100 grams Button mushrooms , quatered 1 teaspoon Dried oregano 1 teaspoon Black pepper powder Salt , to taste 4 Spinach Leaves (Palak) , torn 50 grams Goat Cheese 1 tablespoon Butter (Salted) Oil 10 20 To begin making the Mushroom & Goat Cheese Omeltte with Spinach Recipe, break the eggs into a bowl, add milk and sprinkle some salt and whisk till it combines well.Heat a flat skillet with oil, add mushroom and saute until all the water has been evaporated. Sprinkle with little salt.Once the mushroom is cooked, add dried oregano and pepper powder and mix well. Toss well and transfer it to a bowl.Heat a flat nonstick skillet to make the omelette, add a tablespoon of butter. Keep the heat to medium and slowly add the whisked eggs.Allow the egg to cook for 5 minutes. Add sautéed mushroom, torn spinach leaves and crumbled goat cheese to one side and fold the omelette and serve warm.Serve the Mushroom & Goat Cheese Omelette with Spinach Recipe along with Zucchini Pancake Recipe With Tomato Salsa and Quick Strawberry Yogurt Smoothie Recipe.