Looking for a simple and healthy brunch recipe? These shiitake mushroom and goat cheese omelets are sure to please the crowd. With half the saturated fat of cheddar, goat cheese is an ideal substitute for those looking for a lean, low-sodium, and vitamin-rich ingredient. The combination of eggs, mushrooms, shallots, and watercress also provides essential antioxidant and anti-inflammatory benefits to provide you and your guests with a nutrient-rich way to start the day.
(Serves 6-8 generously)
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces shiitake mushrooms, stems discarded, caps thickly sliced
- 3 medium shallots, chopped
- 2 bunches fresh watercress, trimmed, cut into 3-inch lengths
- Salt and freshly ground black pepper
- 18 large eggs
- 8 ounces fresh goat cheese, crumbled
- Preheat the oven to 225°F.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the shiitakes and cook, stirring occasionally, until golden, about 7 minutes. Add the shallots and cook until tender, about 3 minutes. Add the watercress, season with salt and pepper to taste, and cook just until the watercress is wilted, about 1 minute. Keep warm.
- Crack 6 eggs into a medium bowl, season with salt and pepper, and beat with a whisk. Melt 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Whisk the eggs again and add them to the skillet. Cook, lifting the edges with a spatula to allow the uncooked egg to run underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.
- Spoon one-third of the mushroom filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, gold the sides of the omelet over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and put it in the oven to keep warm.
- Repeat with the remaining butter, eggs, and filling to make 2 more omelets. Serve at once.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book