Mushroom, Goat Cheese & Shallot Omelette

Add a earthly flavor to any dish with dry Portobello and Shiitake mushrooms!

Mushroom, Goat Cheese & Shallot Omelette

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 2 tbsp. macadamia nut oil

  • 2 small shallots, chopped

  • 1 cup portabella mushroom, sliced

  • 1 red bell pepper, finely chopped

  • 1 medium onion, diced

  • 1 tbsp. Portobello Mushroom Dust

  • 2 cups egg substitute (8 large eggs, beaten)

  • 4 tbsp. goat cheese


  • For Portobello Mushroom Dust: Clean your mushrooms and slice to 1/4 inch slices. Place in a single layer in a dehydrator tray and set it to 110℉, dry for 4-6 hours. If using an oven, preheat to 150℉, place mushrooms in a single layer on a baking sheet, turning them over every hour for 4-6 hours. They are completely dry once they snap like a cracker. Store dried mushrooms in a can or jar for up to 1 year. Blend dried mushrooms in the food processor to make a fine dust. Rehydrate 1 tbsp. mushroom dust with a small amount of hot water.
  • For Omelette: heat 1 tbsp. macadamia nut oil to a large non-stick skillet over medium-high heat. Add shallots, red pepper, fresh mushrooms and mushroom dust. Sauté for 3-4 minutes.
  • Add 1 tbsp macadamia nut oil to a medium non-stick skillet over medium-low heat. Pour in 1/2 cup of egg substitute (or 2 beaten eggs) and cook for 30 seconds.
  • Add 1/4 vegetable mixture to the top of the omelette while it’s still cooking, flipping it once the center is solid, letting the other side cook for 1 minute
  • Flip again and slide onto a plate, top with goat cheese and serve, repeat for each omelette
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