Mushroom, Microgreen & Goat Cheese Omelet

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. 

Ingredients: 

• 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

Instructions: 

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!  

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