Mushroom, Microgreen & Goat Cheese Omelet

Mushroom, Microgreen & Goat Cheese Omelet | Bay Area Food Photographer

Last week ended up being kind of a crazy week. My mother's best friend's father died after a long battle with a variety of health issues at the age of 83. My mother's friend's family are not just friends to me...we are part of the family to them. After hearing that Edsel had died on Sunday I felt out at 4am Monday morning to be there for the funeral and to spend time with family as they sat Shiva (a Jewish mourning tradition). It was bittersweet week - full of many tears and triple the number of laughs. Edsel's life was celebrated and his legacy was clear for all to see. 

Food is a huge part of Jewish culture and mourning is no different. It felt like the entire week was spent eating, eating and then eating some more. His favourite holiday was July 4th so on Thursday we ate hot dogs and put out his favourite July 4 decor and remembered the many 4ths that have come before. When people felt bad about eating their fourth cookie, I just told them that food is healing. 

I came home with the flu and have spent the last day or two in bed watching the West Wing and eating popsicles. I craved simple food and this omelet is just the ticket. A couple of eggs, mushrooms and a handful of organic microgreens is all you need to have a delicious, healing meal. 

Omelet | Bay Area Food Photographer

Omelet | Bay Area Food Photographer

  • 1 Teaspoon Butter 
  • 3/4 Cup Button Mushrooms, Finely Sliced
  • 1 Clove Garlic, Crushed
  • 2 Eggs, Whisked 
  • 1/2 Cup Microgreens 
  • 1/4 Cup Goat Cheese Crumbles
  • Salt & Pepper

  1. Heat half the butter in a non-stick omelet pan. 
  2. Add mushrooms, garlic and season with salt and pepper. Let sit until mushrooms release their fluids. Saute until mushrooms are lightly browned and liquid has disappeared, around three minutes. Removed from pan and set aside. 
  3. Heat remaining butter in pan. Season eggs with salt and pepper and whisk for 30 seconds. Pour into pan and cook until edges set slightly. Push uncooked eggs from centre to the edge, until layered evenly. Cover and cook for 1-2 minutes until cooked to your preference. Remove from heat with non-stick spatula. 
  4. Fill half omelet with mushrooms, microgreens and goat cheese, then fold omelet over. 
  5. Serve immediately. Enjoy!  
Omelet | Bay Area Food Photographer

Inspired by Martha Stewart. Hannah Chester is a food and beverage photographer servicing the SF Bay Area and surrounds. 


  1. Sorry to hear about your week. Food is definitely healing in so many cultures-my instinct is to feed too.

    1. Thanks, lovely. Yes, I despite my ending up with the flu, I still believe food is healing to the soul. I ate many a cookie last week. And hot dogs, because he loved July 4 and, well, why not?

  2. Sorry to hear about your family friend and your week. Food can be a healer and your omelet looks pretty.

  3. So sorry for what you are going through, Hannah. Sending you loads of hugs. Food is definitely a healing source and I'm glad you are finding comfort here.

  4. All this colorful healthy food will not be my undoing