We once had a little cafe in Azle for called Cafe Soleil.  Chef Paula Ambrose made fantastic omelets and I loved to get her “Soleil omelet”, filled, as I remember, with sun dried tomatoes, spinach, mushrooms, and goat cheese. It had a brown buttery taste, so I imagine she used real butter in the pan.  My lighter version uses egg and whites and a little olive oil.  The combination of assertive sun dried tomatoes with the creamy goat cheese and a little crunch of the greens is irresistable.  A piece of Gwin Grimes’ Artisan Baking Company Harvest 9 grain toast on the side makes this one of my favorite breakfasts.

Soleil Omelet

1 egg, 2 whites beaten
2 small crimini mushrooms, sliced thin
1 T chopped sun dried tomatoes (I use Bella San Luci brand in a jar)
1 scallion, thinly sliced
1 handful baby spinach
1 ounce goat cheese, cut into small pieces

Heat skillet on medium high heat and spray with non stick spray.  Saute mushrooms and scallion for 4 minutes.
Remove and set aside.  Wipe out skillet.
Heat 1 tsp olive oil or use olive oil spray in same skillet.  If using olive oil, spread around pan with paper towel.  When pan is hot and drop of water sizzles, add eggs.  Move eggs around to cook evenly, but do not overcook or brown the eggs.  Reduce heat if necesssary.  Add cooked mushrooms, tomatoes, scallions, goat cheese and the spinach.  Fold over, cook briefly and remove to plate.