Portabello mushroom, goat cheese and sun-dried tomatoes--a pizza topping, right? But this combination works surprisingly well tucked inside an omelet.
The mild tang of the cheese marries nicely with the heartiness of the mushroom and the bite of the tomatoes. You’ll also find that this is a colorful filling for the eggs.
Be sure to use a nonstick pan for the omelets, and heat the pan first, then add the oil.
Keep things simple with the omelets by serving mixed greens tossed with your favorite dressing, and sliced focaccia. The bread would be delicious dipped in olive oil seasoned with freshly cracked pepper.