Prep time: 5 minutes
Cooking time: 10 minutes
enough extra virgin olive oil to "season" the pan
4 large eggs, well beaten
2 leeks,white parts only, cleaned of sand and thinly sliced
2 handfuls of mushrooms, sliced (I used cremini, they're my "always have on hand" mushrooms, shitake, oyster, porcini all make great choices as does a combination
2 heaping handfuls of baby spinach
1-2 tbsp fresh thyme leaves
3-4 heaping tbsp goat cheese (I used a garlic & cayenne blend)
1. Heat a little extra virgin olive oil in small non-stick saute pans over medium high heat.
2. Saute the leeks for 2 minutes before adding the mushrooms. saute for 5 minutes - the leeks & mushrooms should start to turn golden. Add a couple of handfuls of baby spinach and toss about over the heat until the spinach wilts.
3. Remove from the pan and place in a metal bowl (keeps the heat better), add the fresh thyme and 2-3 tbsp of the seasoned goat cheese. Toss until the cheese is melted and evenly distributed (especially if you're making more than one omelette at a time). Set aside.
4. Cook beaten eggs in small non stick pans, tilting the pan so the egg mixture forms an even "crepe" (I used 2 pans - so we each could have our own perfect half moon delight.
5. Once it's almost dry in the center (just a couple of minutes usually, divide the filling between the two pans, arrange over half the egg "crepe" and fold the other half over it.
Grind some fresh pepper and sprinkle a little salt and serve...bread is optional.