Mushroom Goat Cheese Omelette
& watching my past and present collide
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I swear, every single week I sit down to write this portion of the newsletter, and it feels like I was just writing last weeks’ a day or two ago. Time keeps flying — the same prompts reel through my mind. So many similar themes, worrying that I’m repeating myself, racking my brain for thoughtful content.
It’s often the same old story. Returned from another trip, from another wedding. This one was a little different, because it was a bit of a high school reunion for me. I saw a lot of people that I haven’t seen since I graduated 14 years ago, and all of us had a few moments where we really had to absorb that it has been 14years, and that doesn’t really feel right. Then we all proceed to say “We’re old!” because that’s what older people do, right? They lament that so much time has passed. But then I’d stop the conversation and say “We are not old!” even though there is nothing wrong with getting older and watching time pass and noticing how wonderful it is that I can sit together with my first love from high school and also my husband and have a conversation with the two of them together and catch up and watch two worlds collide and realize how much life I’ve lived and how much more there is to come.
Anyway. That’s what’s on my mind today, along with all the work I have to catch up on, but also, all the work I’m going to create for myself (in a good way). I know I’ve talked about how I haven’t felt in a very motivated work space this year, and I think that’s because I’ve been so focused on my home and life and social life and my physical and emotional wellbeing, and now that I feel like I have that chugging along nicely, I want to start getting a little more creative and passionate about my work.
I want to do more recipes, always, yes, but I think I also want to start experimenting more with editing styles and video formats. I need to switch things up a little to get myself excited! I see people doing such cool things, and I would like to get my creative juices flowing.
THINGS I’M LOVING!
The first day we arrived in Denver last week, I discovered I had dropped my jacket on the walk from the train station to our hotel. I had packed immaculately, planning my outfits for each day with weather spanning from 80 and sunny to 35 and snowy. I obviously needed something new to wear, so we took a quick trip to the mall, and I ended up with this super cute denim jacket from Zara. I was able to wear it on the warmer days and layer it for the cooler ones.
I can’t remember if I have shared this before, but just in case, I’m going to share it again, because cottage cheese is EXPLODING in popularity right now. Everyone talks about Good Culture, which I do also really love, but if you’re into savory cottage cheese, I BEG you to please try out Nancy’s Probiotic Cottage Cheese! It’s thicker and tangier than most cottage cheeses, and Grant and I love it SO much! This is my favorite cottage cheese to dip chips into or make cottage cheese bowls with.
I got me some new sunnies! I went into Warby Parker when Grant’s parents were here because his dad needed some new sunglasses, and oops. I walked out with a pair of my own. I loved how much light tortoise shell was splattered all over them! I was also very impressed by the quality and how sturdy they felt.
Do I have any former Neopets players here? This might sound weird, but whenever I think of omelettes, I always think about Neopets. I remember playing in middle school and being able to pick out different flavored omelettes with my Neopoints. Lol, just me?
Anyway, omelettes! Probably a bit more sophisticated than a Neopets reference, but this one is made with oyster mushrooms, onions, and goat cheese. I love goat cheese is an omelette because it gets all melty and soft, while on the flip side, the mushrooms are hearty and meaty.
I sprinkled a bit of arugula micro greens on top to add both a cute little garnish and some more nutrients, but you can always skip it and add some more herbs or some chives instead.
Mushroom & Goat Cheese Omelette
Ingredients (makes 2 omelettes)
2 tbsp olive oil
1/4 yellow onion, chopped
8 oz oyster mushrooms (I used a mixed variety)
2 cloves garlic, chopped
2 tbsp roughly chopped parsley, plus more for garnish
1 tbsp butter, divided
6 eggs, beaten
2-3 oz goat cheese
2 tbsp arugula micro greens
1. Add olive oil to a medium skillet on medium heat. Add the onions, and cook for 3-4 minutes or until they’re just starting to get brown. Break up your oyster mushrooms, and add them to the pan. Turn the heat to medium high, and let them sit undisturbed for 2-3 minutes. Mix, and cook for another 3-4 minutes or until mushrooms are cooked down and a nice golden brown. Add the garlic, and and a pinch of salt, and cook for an additional minute. Mix in parsley, remove from heat, and set aside.
2. Prepare one omelette at a time by heating up 1/2 tbsp butter on medium heat in a medium non-stick pan. Once the butter is hot, add half of the beaten eggs to the pan, and swirl around to coat the entire bottom layer of the pan. Turn the heat to medium low, and let the eggs set for a minute or two.
3. Add half of the mushroom and onion mixture to the left half of the omelette. Add the goat cheese, and once the eggs have set on the bottom, carefully take a spatula under the right side of the omelette, and flip it over to the left. Continue to cook until eggs have fully set, another minute or two.
4. Add omelette to a plate, and top with more parsley, some micro greens, and black pepper. Serve immediately.