Another good Omelet - with Goat Cheese
2 Large Eggs (or 1 full egg and 2 egg whites)
1/2 cup of Pico De Gallo (plain not saucy)
2 Chopped Large Mushrooms
1/4 cup Shredded Mozzarella cheese
1 tablespoon goat cheese (or 2 of the crumbled type)
Olive Oil
Pico de gallo (PEE/koh theh GAH/yoh): In Mexican cuisine, pico de gallo, also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh serranos, salt, and key lime juice. Kroger has a plain version in the produce aisle (Kroger Renaissance Food Group - Rfg Foods) that is not saucy and is perfect for this recipe. Walmart stocks a brand that is very saucy and is not great for cooking with.
I use Joan of Arc brand goat cheese that is available at Kroger. They have many different flavor varieties to choose from.
Directions:
Preheat a saute or omelet pan to just over medium (setting 6) while you are dicing up the veggies. Add the mushrooms to the pan. Add olive oil (1-2 tablespoons), coat, then add the Pico de gallo and saute for 6-8 min. In the last 2 minutes add the goat cheese to the pan and mix it in with the mushrooms and veggies.
Remove the veggies to a bowl and then pour the eggs into the pan. When the eggs are mostly done add the Mozzarella cheese to the top to one side. When the cheese begins to melt add the veggie mix on top and gently fold. Let it sizzle for 30 seconds and give it some light presses with a spatula. Transfer to a plate.
Done.
It is very tasty! :)