Shiitake and Cheese Omelet
Prep time
Cook time
Total time
Farm fresh eggs and local goat cheese make this an omelet to remember.
Recipe type: Main, Breakfast
Serves: 1
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • ¼ lb shiitake mushrooms, chopped (Cascadia Mushrooms, Bellingham)
  • ¼ cup onion, finely chopped (Half Acre Farm, Ferndale)
  • 1 clove garlic, minced (Joe's Garden, Bellingham)
  • 2-3 eggs (Full Bloom Farm, Lummi Island)
  • 2 Tbsp milk or cream, or water (Twin Brook Creamery, Lynden)
  • ¼ tsp salt
  • Pinch of dried habanero pepper powder, or other chile pepper to taste (friend's garden, Lummi Island)
  • Optional: ¼ cup goat cheese, crumbled or grated (I used goat gouda from Silver Springs Creamery, Lynden)
  1. In a medium-sized skillet, melt 1 Tbsp the butter over medium heat. Add the chopped onion and saute for about 3 minutes until onion is translucent, not browned. Add garlic and saute one more minute. Add mushrooms. Cook, stirring frequently, until mushrooms are softened and mixed well with the onion and garlic--about 5-6 minutes. Remove from heat.
  2. In a small mixing bowl, beat the eggs well and add the milk, salt, and chile pepper powder.
  3. In the same skillet, melt the remaining butter over medium-low heat. Pour in the egg mixture and cook until the bottom begins to set. Using a spatula, gently lift the edges and tip the pan to allow the egg liquid to pour underneath. Continue until there is no runny egg left. Stop moving the eggs and continue to cook until they are nearly done but the top is not quite set and still looks moist.
  4. Spoon the mushroom mixture on one half of the eggs. Sprinkle with about ⅔ of the cheese (if desired). Gently run a wide spatula under the other half of the eggs and fold over the filling. Cook until the eggs are done, remove from heat, and top with the remaining goat cheese.
Recipe by Whatcom Locavore at