Breakfast & Brunch for all Occasions

Why You’ll Love It

The first trick is volume.

Two yolks are enriched with Mother Dressing, while the whites from those eggs join another ¾ cup of egg whites and are whipped until light and expanded. Fold the two together and you've created dramatically more omelet without loading the pan with additional whole eggs, cheese or cooking fat. The result stays tender and lightly custardy rather than becoming a giant slab of egg.

Then the filling keeps taking the omelet in the opposite direction from diner heaviness. Spinach, red pepper, green onion and chives bring freshness and color, but the browned mushrooms are the discovery. Kabosu goes on after they're browned, so they absorb that clean, almost lemony aroma without steaming in citrus juice.

And the Gouda behaves more like seasoning than filling. Three tablespoons of intensely flavored 4-year-aged cheese are microplaned so a small quantity reaches across the entire omelet, providing nuttiness and tang without creating a molten cheese layer.

The result is exactly what Eleni noticed when you tested it: fresh first, a little tang from the cheese, and that unexpected citrus note hiding in the mushrooms.

Recipe Details

Prep Time: About 15 minutes
Cook Time: About 12–15 minutes
Total Time: About 27–30 minutes
Serves: 2
Serving Size: ½ large folded omelet

Estimated Nutrition

Estimated per serving: 1 large folded omelet

Calories: approximately 240–275
Protein: approximately 25–28 g
Carbohydrates: approximately 9–12 g
Fat: approximately 10–12 g
Fiber: approximately 2–3 g

Estimates are based on one-half of the full preparation made with 2 whole eggs, ¾ cup egg whites, Mother Dressing, spinach, mushrooms, red bell pepper, green onion, chives, 3 tablespoons aged Gouda and a bare film of avocado-oil spray. Actual values will vary with the Gouda, Mother Dressing yield and amount of cooking spray retained.

Complete the Plate

For a more substantial breakfast, add a Chicken-Apple Sausage Patty PLBF-03 alongside the omelet. Its sweet-savory character works particularly well with the earthy kabosu mushrooms and nutty aged Gouda, while keeping the sausage separate allows the omelet to retain the fresh vegetable character that makes it distinctive.

Or keep things lighter and go in the opposite direction with Brûléed Mango Fruit Cup — DS-04. Cold mango and berries bring juicy sweetness against the warm, custardy eggs, with just enough brûléed crunch to make an ordinary weekend breakfast feel like brunch.