Eggs: 150g (3 large), Mushrooms (mixed varieties): 100g (1 cup, sliced), Shallot: 20g (1 small, minced), Garlic: 3g (1 clove, minced), Goat cheese: 30g (1 oz, crumbled), Fresh thyme: 2g (1/2 tsp, leaves only), Butter: 10g (2 tsp, divided), Olive oil: 5ml (1 tsp), Baby arugula: 15g (1/2 cup), Balsamic glaze: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a bowl, whisk together 150g eggs with 1g salt and 1g black pepper until well combined. 2. Heat 5ml olive oil and 5g butter in a non-stick skillet over medium-high heat. 3. Add 20g minced shallot and cook until translucent, about 2 minutes. 4. Add 3g minced garlic and cook for 30 seconds until fragrant. 5. Add 100g sliced mushrooms and cook until they release their moisture and begin to brown about 5-7 minutes. 6. Stir in 2g fresh thyme leaves and season with a pinch of salt and pepper. Remove the mushroom mixture from the pan and set aside. 7. In the same skillet, melt the remaining 5g butter over medium-low heat. 8. Pour the egg mixture into the skillet, tilting to ensure even distribution. 9. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 10. When the omelette is almost set but still slightly runny on top, spoon the mushroom mixture over half of the omelette. 11. Sprinkle 30g crumbled goat cheese over the mushrooms. 12. Fold the other half of the omelette over the filling. 13. Cook for another minute, then slide onto a plate. 14. Top with 15g baby arugula and drizzle with 5ml balsamic glaze.
