Goat Cheese, Spinach and Mushroom Omelette + The Best Breakfast Potatoes!

Breakfast is one of my absolute favorite meals to make and there is nothing better than an omelette with a side of breakfast potatoes. I have been making these breakfast potatoes for years now and my grandmother helped me perfect the recipe.  She told me to add diced onion, garlic salt and cayenne pepper. These ingredients help the potatoes form a crust that makes them absolutely delicious. For the best results I use a combination of olive oil and butter to crisp the potatoes. I typically use yukon gold potatoes but you could add some red potatoes or russet potatoes as well. I typically use 1 to 1 and ½  small potatoes per person with this recipe. My favorite technique to cook an omelette is over low heat with frequent mixing until the egg starts to set. After that I stop touching the omelette and let it cook through which helps it to have a smooth texture. This omelette has goat cheese, spinach and mushrooms but you can really add any type of cheese, protein and veggies to make your favorite omelette!

Serves 2

Breakfast Potato Ingredients:

3 Yukon Gold Potatoes

1 tbsp of Olive Oil 

2 tbsp of Butter

½ White Onion diced

1 tbsp of Garlic Salt

1 tbsp of Cayenne Pepper

Salt and Pepper

1. Thoroughly wash potatoes and pierce all over with a fork or knife. Microwave for 3 to 4 minutes and let cool. This significantly reduces the cooking time for the potatoes and helps them to crisp in the pan. 

2. In a medium sized pan heat olive oil and butter over medium heat until butter starts to froth. 

3. Dice potatoes and onion and add them to the pan, stir to coat in the olive oil and butter mixture. Sauté for 7 to 10 minutes, stirring occasionally, until potatoes start to turn golden. Add cayenne, garlic salt and salt and pepper to the potatoes. 

4. Continue to cook for 5 to 10 more minutes until all of the oil and butter has been absorbed and the potatoes are crisp and golden. Enjoy!

Omelette Ingredients: 

4 eggs (2 per omelette)

½ cup of sliced Mushrooms

½ cup of Fresh Spinach 

Goat Cheese Crumbles

Salt and Pepper

2 tbsp of Butter

1. Heat 1 tbsp of olive oil in a small pan (the same one you will use for the omelette) over medium heat. Add mushroom and saute for 5 to 7 minutes until mushrooms become teder

2. Remove mushrooms and add spinach and 1 tbsp of water to the pan. Let spinach wilt for 3 to 4 minutes, remove from the pan and wipe the pan clean. 

3. Heat 1 tbsp of butter over low heat in the pan. In a small bowl whisk together two eggs. Once butter has completely melted, add eggs and vigorously mix with a spatula. You do not want the eggs to form big curds but very small ones which will make the omelette smooth.   

4. Once the eggs start to set, stop mixing. Using the handle of the pan tilt the pan to let any runny part of the eggs distribute evenly and continue to cook and set. 

5. Once the eggs are almost completely set, add the fillings and salt and pepper. Using the spatula carefully flip one side of the eggs to form an omelette and then gently slide onto a plate. Enjoy!