Goat cheese–stuffed omelette

Total Time
10 min
7 min
3 min
This easy entertaining breakfast entails making just one large omelette and cutting it into wedges. Filled with shiitake mushrooms, leeks, and roasted red peppers, it's a great way to start your day with a serving of vegetables. Tomato paste enriches the flavor of this omelette. Choose a smooth rather than crumbly goat cheese, such as Montrachet, so that when it melts it will create a creamy filling. It's important to heat the pan for a few minutes before adding the ingredients to ensure even cooking.


Uncooked leek(s)

1 medium, cleaned and sliced

Dried shiitake mushroom(s)

1¼ cup(s), chopped

Semisoft goat cheese

2 Tbsp

Roasted red peppers (packed in water)

7 oz

Canned tomato paste

1 Tbsp

Black pepper

¼ tsp, coarsely ground

Dried thyme

¼ tsp

Regular liquid egg substitute

1 cup(s), beaten until frothy


  1. Spray a medium nonstick skillet with nonstick spray and set over high heat. Add the leek slices and cook, stirring, until they just start to brown; then add the mushrooms and cook until well browned. Transfer the vegetables to a bowl and stir in the goat cheese
  2. To make the sauce, puree the roasted peppers, tomato paste, pepper, and thyme in a food processor or blender.
  3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat until smoking. Pour in the egg substitute and swirl to cover the pan. Cook, stirring gently, until the underside is set, 2–3 minutes. Spread the vegetables evenly over half of the omelette; fold the other half over the filling. Slide the omelette onto a plate and pour the sauce on top. Cut into 4 wedges.