A rich, savory omelette stuffed with sautéed shiitake mushrooms, baby arugula, and creamy goat cheese. A 20-minute breakfast (or lunch, or dinner) that's naturally low in oxalates and packs in low-oxalate greens.
In a small saucepan, heat 1 tablespoon of butter over medium heat until melted. Add the diced shallot and sauté for 3–5 minutes until slightly translucent. Add the sliced shiitake mushrooms and sauté for another 5–7 minutes until softened. Season with salt and white pepper while cooking. Add the chopped arugula and cook just until slightly wilted. Remove the vegetables from the pan and transfer to a small bowl.
In another small bowl, whisk the eggs with a pinch of salt and white pepper until just slightly frothy.
Melt the remaining 1 tablespoon of butter in a 7–10 inch non-stick pan over medium-low heat. Pour in the eggs. As the eggs cook, lift the edges with a spatula to let the uncooked egg flow underneath. When the eggs are mostly set, scatter the vegetable filling and crumbled goat cheese across one half.
Fold the empty half of the omelette over the filling. Cook for 1–2 more minutes to warm the vegetables and cheese through.
Slide the omelette onto a plate and serve alone, or with an arugula salad and vinaigrette on the side.