A recipe inspired by a local brunch restaurant. The Boursin cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of mushroom varieties and I like to serve this with toast.
Ingredients
- 1.5 tablespoons extra-virgin olive oil
- 1 , 8 ounce
- 1 onion , sliced
- 1 clove garlic , minced
- 1.5 tablespoons Italian seasoning
- 5 eggs
- 2 tablespoons garlic and herb cheese spread , such as Boursin
- salt and ground black pepper to taste
- 0.33 cups shredded mozzarella cheese
Instructions
-
1
Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
-
2
Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
-
3
Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts
Per serving
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